Cajun Crawfish Casserole

Cajun Crawfish Casserole 1 lb crawfish tails 1 bell pepper chopped 1/2 to 1 onion chopped 1 can Rotel tomatoes drained 1 can cream of mushroom soup 1/2 stick margarine or butter 8 oz. shredded cheddar cheese Tony's creole seasoning (or brand of your choice) 1 box Zatarain's Yellow rice Cook rice according to directions on box. In a large skillet, melt margarine (butter), add bell pepper, onion and cook until tender. Add the Rotel tomatoes to this mixture and cook for 5 minutes. Next, add the cream of mushroom soup and cook for 3 minutes until well blended. Add the crawfish and cook another 3 minutes. Spread the cooked rice on the bottom of a casserole dish. Pour crawfish sauce over rice. Sprinkle with desired amount of creole seasoning. Cover with a layer of shredded cheddar cheese. Bake at 350 degrees for 15 to 20 minutes or until cheese melts and begins to brown.