1 bell pepper, chopped
1 c. Ro-Tel tomatoes, drained
1 bag frozen crawfish tails, drained
1 small pkg. Cheddar cheese
1/2 c. onion, chopped
1 can cream of mushroom soup
1 box Zatarain's yellow rice
Tony's Creole
1/2 stick butter

Cook rice as directed on box. Sauté chopped pepper and onions in butter until tender. Mix in large skillet Ro-Tel with onions and pepper and cook for about 3 minutes. Add cream of mushroom soup. Add drained crawfish and cook for about 5 minutes. In large casserole, spread rice on bottom. Pour crawfish mixture over rice and spread evenly. Sprinkle Tony's Creole over this and then sprinkle cheese over rest. Cook at 350°F for 10 to 15 minutes or until cheese is melted.