Saturday, February 18, 2012

Bayou Bake Casserole

If you like something spicy with a Cajun flair, try this casserole dish.

  • 1 (8 ounce) package cream cheese, cubed
  • 4 tablespoons butter or margarine, divided
  • 1 large onion, chopped
  • 2 celery ribs, chopped
  • 1 large green pepper, chopped
  • 1 pound cooked medium shrimp, peeled and deveined
  • 2 (6 ounce) cans crabmeat - drained, flaked and cartilage removed
  • 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
  • 1 (4.5 ounce) jar sliced mushrooms, drained
  • 1 teaspoon garlic salt
  • 3/4 teaspoon hot pepper sauce
  • 1/2 teaspoon cayenne pepper
  • 3/4 cup cooked rice
  • 3/4 cup shredded Cheddar cheese
  • 1/2 cup crushed butter-flavored crackers


  1. In a small saucepan, cook and stir the cream cheese and 2 tablespoons butter over low heat until melted and smooth. In a large skillet, saute the onion, celery and green pepper in remaining butter until tender. Stir in the shrimp, crab, soup, mushrooms, garlic salt, hot pepper sauce, cayenne and rice.
  2. Transfer to a greased 2-qt. baking dish. Combine cheese and cracker crumbs; sprinkle over the top. Bake, uncovered, at 350 degrees F for 25-30 minutes or until bubbly.

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