Crawfish and Rice Casserole

Ingredients

• Cooking spray
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 2 pounds frozen cooked peeled and deveined crawfish tail meat, rinsed and drained
• 4 ounces light processed cheese, cubed (such as Velveeta Light)
• 1 (6.5-ounce) tub light garlic-and-herbs spreadable cheese (such as Alouette Light)
• 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted
• 3 cups cooked wild rice
• 2 cups cooked long-grain white rice
• 1 cup chopped green onions
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper

Preparation

1. Preheat oven to 350°.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1 cup onion and bell pepper; sauté 5 minutes or until tender. Add crawfish, cheeses, and soup. Cook over medium heat until cheese melts, stirring occasionally. Stir in wild rice and remaining ingredients. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 30 minutes.