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Crawfish Rice Casserole

1 lb Crawfish tails
1/2 Stick oleo
1 lg Onion; chopped
1/4 c Parsley
1 cn Onion soup
1 cn Cream of shrimp soup
1/2 c Chopped mushrooms
1 cn Rotel tomatoes
1 Bell pepper
1/2 c Green onions
1 1/2 c Uncooked rice


Rinse and drain rice. In Dutch oven, saute onion, peppers and parsley. Add mushrooms, crawfish, all soups, tomatoes and 1/2 can of water. Add salt and pepper. Stir in rice. Bake covered at 350 for 1 hour. Stir lightly after 15 minutes.

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