Crawfish And Rice Casserole - cooking recipe

Ingredients

cooking spray
1 cup onion, chopped
1 cup green bell pepper, chopped
2 lbs crawfish tail meat, rinsed and drained (cooked, peeled, and deveined)
4 ounces light processed cheese, cubed (such as velveeta)
1 (6 1/2 ounce) container light garlic & herb spreadable cheese (such as Alouette Light)
1 (10 3/4 ounce) can reduced-fat cream of mushroom soup, undiluted
3 cups wild rice, cooked
2 cups long-grain white rice
1 cup green onion, chopped
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)

Preparation

Preheat oven to 350 degrees F. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1 cup onion and bell pepper; saute 5 minutes or until tender. Add crawfish, cheeses and soup. Cook over medium heat until cheese melts; stirring occasionally. Stir in wild rice and remaining ingredients. Spoon into a 13 x 9 inch baking dish coated with cooking spray. Bake at 350 degrees for 30 minutes.