Instructions: 1. Preheat oven to 300 degrees. In a large pot, melt the margarine.

2. Add the bell peppers, green onions, onion and celery to margarine and saute for approximately 15 minutes.

3. Stir in crawfish and saute another 5 minutes.

4. Add cans of cream of mushroom soup and Cheddar cheese soup; add rice; stir until thoroughly blended.

5. Place mixture in a greased 3-quart covered casserole. Bake at 300 degrees for 30 minutes.

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