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Crawfish Casseroles

James's Crawfish Corn Rice Casserole

2 Onions - chopped
1 bell pepper- chopped
1 cup parsley
1/2 tsp red pepper
1/2 tsp white pepper
1/2 tsp black pepper
1 can creamed style corn
1 can cream of mushroom soup
1 can Rotel tomatoes
3 cups cooked rice
1/4 lb butter
1 cup Cheddar cheese
2 lb crawfish tails
Saute onions and bell peppers in butter. Add crawfish, corn, Rotel tomatoes, rice, cheese, soup, parsley and seasoning in baking dish and cook at 375F for 40 minutes