This is a casserole recipe from my Grandma Bertha Champagne Trahan. She named it "Crabmeat Casserole" I changed a few things from the original. It is very versatile and a great quick and easy dish. Crawfish casserole [hubby's favorite] 2 cups cooked rice, or cooked instant, fix and set aside 1 or 2 tables spoons oil [I use olive oil] 1 medium onion 1-2 stalks of celery optional 1/2 bell pepper 1 or 2 cloves garlic 1 can cream of mushroom soup 1 pound or 12 oz bag Louisiana crawfish frozen season to taste [I use Tony Chachere's] regular or Italian bread crumbs [I use Italian] butter or margarine Chop onion, celery, bell pepper and garlic. Sauté chopped vegetables in olive oil till soft Add 1 can cream of mushroom soup stir till melted Add seafood, stir till crawfish is separate Add rice a little at a time mixing in well, mixture needs to be a little moist Pour into oiled baking dish, cover top with bread crumbs, dot with butter or margarine. Bake at 350 degrees F for about 30 minutes serve with green salad Note: this is a very versatile recipe Seafood options... crabmeat shrimp or crawfish vegetarian... substitute frozen chopped broccoli *Terry*