Louisiana Crawfish Casserole

Description: I cut this recipe out of a Baton Rouge newspaper about ten years ago. It's fantastic served with garlic bread.

Ingredients:

• 1 lb crawfish tail
• 1 (10 3/4 ounce) can French onion soup
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 (10 ounce) can Rotel tomatoes & chilies
• 1 1/2 cups rice, cooked
• 1/3 cup butter, melted
• 1/4 cup chopped bell pepper
• 1/2 cup chopped green onion
• 1/3 cup chopped fresh parsley
• 1 cup chopped celery
• salt and pepper
• 1/2 cup grated monterey jack cheese
• 1 cup grated cheddar cheese

Steps:

1. Mix all ingredients except cheeses and pour into a large greased casserole.
2. Cover and bake at 350 degrees for 45 minutes.
3. Uncover and sprinkle cheeses over casserole.
4. Return to oven and bake for 15 minutes more.