Crawfish Creole Casserole

• 12 oz. crawfish tail meat thawed
• 1 1/2 cups instant rice, uncooked
• 1 large onion
• 1/2 green pepper, chopped
• 1 10.5 oz can tomato soup
• 2 tsp. cooking oil
• 2 tsp. Worcestershire sauce
• 1 tsp. Hot sauce
• 1 8oz can tomatoes
• Salt and pepper to taste

Combine all ingredients and place in a casserole dish. Cover and bake at 325F for 35 minutes

Serves: 4