Crawfish Casserole

1 lb. peeled Crawfish Tails
2 cups cooked rice
3 slices bread (wet wring and tear apart)
1 can mushroom soup
1 cup chopped celery
1/3 cup chopped bell pepper
1 1/2 cups chopped onion
3 cloves garlic, minced
1/2 cup green onion, tops chopped
1 cup bread crumbs
1 stick margarine
1 tsp. Tony Chachere's Famous Creole Seasoning


Season Crawfish with Tony's Seasoning. Melt margarine in Dutch oven and saute Crawfish for 5 minutes. Remove Crawfish. Add all vegetables and saute for 10 minutes. Add all other ingredients, except bread crumbs. Place in casserole dish. Cover with bread crumbs and bake at 375 F for 30 minutes. Serves 6.