Crawfish Casserole I'm going to try this weekend

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1 (10 3/4 ounce) can French onion soup
1 (10 3/4 ounce) can cream of mushroom soup

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It's about to get real

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Friend said it was outstanding

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It very well might be . I can't use those canned products though. The salt in them is terrible, and I like salt.

Check out this imperial recipe. It's damn good.
https://www.foodnetwork.com/recipes/emeril-lagasse/crawfish-imperial-recipe/index.html

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2 lbs shrimp, peeled
1 (10 3/4 ounce) can French onion soup
1 (10 3/4 ounce) can cream of chicken soup
1 (10 ounce) can Rotel tomatoes & chilies
1 1/2 cups uncooked rice
1/3 cup butter, melted
1/4 cup chopped bell pepper

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I have made a shrimp casserole that has similar ingredients that is excellent. However, when I tried it with crawfish, it wasn't as good.

The combination of onion soup, chicken soup and rotel make an amazing flavor. Don't let the snobs get to you - if it tastes good, it is good.

I'm missing something or you people no read good....I'll go with the latter

I was served a crawfish dish over rice that was really good, so I asked for the recipe. I was floored to find that it had a can of cream of mushroom soup in it. So, I made it for a group of friends who cook. They all wanted the recipe. Should have seen their faces when they saw the soup in the recipe.

Canned soups have their place just like Velveeta does for some folks who like certain things with them. I think it was used as a pretty flavorless binder in the dish I made which is mostly a lot of butter, a lot of chopped onion, garlic, parsley, celery and bell pepper to 2 lbs of crawfish. I think it uses a half can of soup to 2 lbs of crawfish. I think a bechamel sauce might do the same thing, but I haven't tried it because the soup is so easy and the dish tastes fine with it. It's an easy dish for a crowd and you can make it ahead of time, reheat and serve over rice or pasta. No cheese, though.

I don't know about the OP's dish. My question regarding it, is how do you taste the crawfish with all those ingredients and the cheese? That would be my concern. I like to taste the crawfish and I can taste them very well in my dish.

I like that recipe, Gaston.

I make it with leftovers from a boil, may have to season it up if they are from a package. I usually just make wild rice, full-on wild rice:

With a veggie side and make everyone their own ramekin. It's the only thing I've found with leftover crawfish that's actually better than the boil.

ETA: I end up having to use more bread crumbs to make the top like I want.

OK, I challenge anyone to make this dish and post on here that they didn't like it. I probably would not have tried it myself without a relative's urging. But you know what?

IT TASTES GREAT!.

Shrimp Casserole
from the “Cajun Food & Fun Festival Cookbook” (Welsh, LA)

2 lb Peeled Shrimp
1 chopped onion
3/4 cup butter
1 can onion soup
1 medium bell pepper, chopped
2 cup raw rice
1 can cream of chicken soup
1 can RoTel tomatoes

1. Melt butter and saute pepper and onions. Add peeled shrimp, soup, tomatoes, salt and pepper and rice. Pour into a greased casserole.

2. Bake covered, at 350° for 2 hours.

No cheese. At first, 2 hours seemed like a long time to cook, but you are not starting with hot ingredients and if you can get crusty brown edges in your dish it's even more delicious.