OYSTER AND WILD RICE CASSEROLE
Make and share this Oyster and Wild Rice Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories Oven
Time 1h25m
Yield 6 to 8 side dish servings
Number Of Ingredients 12
Steps:
- Prepare rice according to package directions; set aside.
- In a bowl, combine the next 6 ingredients; mix well.
- Pour sherry into a lightly greased 10x6 inch baking dish; top with half the rice.
- Pour 1/2 of the soup mixture over the rice.
- Arrange oysters and mushroom caps over soup mixture; sprinkle with lemon juice.
- Top with remaining rice and soup mixture.
- Bake, uncovered, in a preheated 350° oven for 45 minutes.
- Garnish with parsley sprigs.
Nutrition Facts : Calories 155.6, Fat 5.4, SaturatedFat 2.2, Cholesterol 46.9, Sodium 230.7, Carbohydrate 8.9, Fiber 0.4, Sugar 1.1, Protein 9.1
OYSTERS AND WILD RICE CASSEROLE
Steps:
- 1. While rice is cooking according to package directions, brown onions and celery in butter.
- 2. Remove from heat and add milk, flour, salt, sage, thyme and black pepper; add well-drained rice to mixture.
- 3. Pour into 2-quart casserole.
- 4. Drain oysters and let soak in lukewarm, melted butter over rice mixture and spread the oysters evenly.
- 5. Top with cracker crumbs.
- 6. Bake at 350 for 45 minutes or until oysters curl.
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