1 pkg. (3 oz.) cream cheese
1 can condensed golden mushroom sup
1 tsp. salt
1/4 tsp. Tabasco sauce
Dash ground red pepper
3 c. cooked rice
2 c. crawfish tails
1 c. frozen green peas, thawed
1/4 c. chopped pimentos
2 tbsp. butter
1 c. chopped onions
1 c. chopped celery
1 clove garlic, minced
1/2 c. grated Cheddar cheese

Melt cream cheese. Mix with soup, seasonings, rice, crawfish, peas and pimentos. Melt butter in skillet. Add onions, celery and garlic; cook until tender. Combine with rice mixture. Turn into shallow 2 quart casserole. Top with cheese. Cover and bake at 350 degrees for 25-30 minutes. Serves 6.