Louisiana Crawfish Casserole

2 tbsp. butter or margarine

1 cup chopped onions

3/4 cup chopped green pepper

1 clove garlic, minced

3 cup (12 oz.) crawfish tails

1 can (10-3/4 oz.) condensed cream of mushroom soup

3 cup cooked rice

1 tbsp. chopped parsley

1-1/2 tbsp. lemon juice

1-1/2 tbsp. salt

1/4 tsp. each ground black and red pepper

2 slices bread

1/2 cup milk

Paprika

Melt butter in a large skillet. Add onions, green pepper, and garlic. Cook until tender crisp. Stir in crawfish, soup, rice, parsley, lemon juice, and seasonings. Add bread which has been crumbled and soaked in milk. Mix well. Spoon into a buttered shallow 2 quart casserole. Sprinkle with paprika. Bake at 350F for 30 minutes.

Makes 6 servings