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Oyster And Wild Rice Casserole

Southern.Crockpot's picture
Ingredients
  Long grain and wild rice 6 Ounce (1 Package)
  Cream of chicken soup 1⁄2 Cup (8 tbs), undiluted
  Half-and-half 1⁄2 Cup (8 tbs)
  Finely chopped onion 1 Tablespoon
  Dried whole thyme 1⁄2 Teaspoon
  Worcestershire sauce 1 Dash
  Curry powder 1 Teaspoon
  Dry sherry 1⁄4 Cup (4 tbs)
  Oysters 1 Pint, drained
  Mushroom caps 8
  Lemon juice 1 Tablespoon
Directions

GETTING READY
1. Preheat oven to 350°.

MAKING
2. Follow package directions to prepare rice and keep aside.
3. In a small bowl mix next 6 ingredients.
4. Lightly grease a 10- x 6- x 2-inch baking dish.
5. Pour sherry in it and top with half of rice.
6. Pour one-third soup mixture over rice.
7. Arrange oysters and mushroom caps over it.
8. Sprinkle lemon juice on top.
9. Layer with remaining rice and soup mixture.
10. Bake for 45 minutes.

SERVING
11. Garnish with parsley sprigs.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Seafood
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
8

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