1 box Mahatma yellow rice, cooked according to pkg. directions
1 onion, chopped
2 stalks celery, chopped
1 bell pepper, chopped
1 can diced Rotel, drained
1 can cream of mushroom soup
1/2 stick butter
1 lb. crawfish tails
1/4 cup parsley
1 cup grated cheddar cheese

Sauté onions, celery and bell pepper in butter. Add Rotel and cook about 15 minutes. Add crawfish tails (you may want to sauté them in a little butter before adding to other ingredients, they will stay firmer). Mix in rice, soup and parsley. Pour into casserole and top with cheese.

Bake at 325°F for 40 minutes.

Serves 8.