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Crawfish Casserole, Sautéed Summer Squash

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

A healthy Crawfish Casserole?  I’ll have that, please!

You can usually find frozen crawfish meat (cooked) in your grocer’s freezer.

Healthy Crawfish Casserole

Crawfish Casserole, Sautéed Summer Squash

Author: Heidi Boortz
Servings : 8

Ingredients

Crawfish Casserole

  • 1 stick unsalted butter
  • 1/2 cup onion chopped
  • 1/2 cup bell pepper chopped
  • 1 cup mushrooms sliced
  • 1 Tbsp bottled minced garlic
  • 1 cup Chicken broth
  • 8 oz cream cheese
  • 3 cups brown rice cooked
  • 1 lb crawfish meat thawed
  • 1 tsp seafood seasoning

Sautéed Summer Squash

  • 2 yellow squash thinly sliced
  • 2 zucchini thinly sliced
  • 3 Tbsp unsalted butter
  • 1/2 cup parmesan cheese grated

Instructions

Crawfish Casserole

  • Melt butter in large oven proof skillet. Add vegetables and garlic and sauté until tender, about 5 minutes. While vegetables are cooking, place cream cheese and chicken broth in a blender. Blend until smooth. Add cream cheese mixture to vegetables in pan. Add crawfish and seafood seasoning. Gently stir in rice. Bake at 350 degrees for 20-25 minutes.

Sautéed Summer Squash

  • Melt butter in a large skillet. Add squash. Sauté until soft, about 7 minutes. Top with cheese. Allow to stand until cheese melts. 4-6 servings
Tried this recipe?Let us know how it was!
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