Oyster Rice Casserole
|Long grain rice||2⁄3 Cup (10.67 tbs)|
|Finely chopped celery||1⁄2 Cup (8 tbs)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Evaporated milk||13 Ounce (1 Can)|
|Seasoned coating mix||1⁄3 Cup (5.33 tbs)|
|Margarine/Butter||2 Tablespoon, melted|
|Canned oysters||5 Ounce, drained (1 Can)|
Cook rice according to package directions.
Cook celery and onion, covered, in 1/4 cup water till crisp-tender.
Combine undrained vegetables, cooked rice, and evaporated milk.
Turn into 1-quart casserole.
Bake at 400° for 15 minutes, stirring once.
Mix Seasoned Coating Mix and margarine in plastic bag.
Add oysters; shake to coat.
Place oysters and remaining coating mixture over rice.
Bake 15 minutes more.