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
WILD RICE AND OYSTER CASSEROLE
Make and share this Wild Rice and Oyster Casserole recipe from Food.com.
Provided by Motley Oklahoman
Categories Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- In a saucepan, bring the beef broth and water to a boil. Add the rice, bring to a boil again, reduce heat, and simmer covered for 25 minutes. Drain any liquid remaining. Add 1/2 cup of the butter and hot sauce and stir; fluff with a fork.
- Saute the drained oysters in 1/4 cup of the butter over medium-high heat until the edges curl, approximately 3 to 5 minutes. Remove the oysters with a slotted spoon; set aside. Place half of the rice in a greased 13 by 9 by 2-inch baking dish. Cover it with oysters and sprinkle with hot sauce and salt and pepper, to taste. Top with the remaining rice.
- In a saucepan, heat the mushroom soup over medium heat. Add the half-and-half, onion powder, and garlic salt. Pour over the oyster mixture. Bake for 35 to 40 minutes, until golden brown and bubbling. Garnish with parsley and red pepper flakes.
Nutrition Facts : Calories 828.3, Fat 56.6, SaturatedFat 29.6, Cholesterol 340.6, Sodium 1638.8, Carbohydrate 31.7, Fiber 0.4, Sugar 1.4, Protein 47.5
WILD RICE MUSHROOM CASSEROLE
"My daughter is a vegetarian, so I'm always looking for meatless dishes she'd enjoy," says Vicki Schrupp. The Little Falls, Minnesota cook beefs up the taste of her creamy rice dish with sauted veggies and chicken broth.
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 3 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, bring rice, broth and water to a boil. Reduce heat; cover and simmer 45-50 minutes or until rice is tender and liquid is absorbed., Preheat oven to 350°. In a large nonstick skillet, saute celery, onion and mushrooms in butter until tender. Stir in soup, salt and rice; transfer to a 3-cup baking dish coated with cooking spray. Cover and bake 25-30 minutes or until heated through.
Nutrition Facts : Calories 188 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 708mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein.
WILD RICE CASSEROLE
I requested this recipe after sampling it at a Cub Scout potluck. I often make it the night before, regrigerate it and bake it the next day-Elmeda Johnson, East Grand Forks, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the beef, soup, onion, rice, mushrooms and seasonings; mix well. Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese. Cover and bake at 350° for 1 hour or until rice is tender.
Nutrition Facts :
WILD RICE AND OYSTER DRESSSING
Provided by Marian Burros
Categories casseroles, side dish
Time 25m
Yield 4 servings, about 1 quart
Number Of Ingredients 8
Steps:
- Simmer the oysters in their own liquor for three minutes.
- Combine all of the ingredients but the oysters and mix well.
- Carefully stir in the oysters and their liquid.
- Grease a 1 1/2 quart casserole and fill with dressing. Cover and bake at 350 degrees about 15 or 20 minutes, until dressing is thoroughly heated.
Nutrition Facts : @context http, Calories 241, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 9 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 581 milligrams, Sugar 2 grams, TransFat 0 grams
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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OYSTER AND WILD RICE CASSEROLE RECIPE | MYRECIPES
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4/5 (4)Calories 146 per servingServings 12
- Bring 2 1/2 cups water and 1 1/4 cups broth to a boil in a medium saucepan; add rice mix. Cover, reduce heat, and simmer 25 minutes or until rice is tender. Drain well. Stir in 2 tablespoons butter and hot sauce; fluff with a fork.
- Melt remaining 1 tablespoon butter in a large skillet over medium-high heat. Add oysters to pan; saute 3 minutes or until edges curl. Remove oysters with a slotted spoon; discard remaining cooking liquid.
- Place half of rice mixture in a 13 x 9–inch baking dish coated with cooking spray. Arrange oysters evenly over rice; sprinkle with salt and black pepper. Top oysters with the remaining rice mixture.
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