Total Calories: 559
Sauté onions, celery, and bell pepper in margarine in large saucepan until vegetables are softened. Add crawfish and cook for several minutes. Stir in egg, parsley, and rice, mixing well. Add soup and cheese. Season with seasoning salt or salt and black pepper. Spread crawfish mixture in greased 2-quart casserole and sprinkle with bread crumbs. Bake at 375° for 25 minutes.
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