Oyster And Wild Rice Casserole
|Long grain rice and wild rice||6 Ounce|
|Cream of chicken soup||1⁄2 Cup (8 tbs)|
|Half and half||1⁄2 Cup (8 tbs)|
|Chopped onion||1 Tablespoon|
|Curry powder||1 Teaspoon|
|Dried whole thyme||1⁄2 Teaspoon|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
Prepare rice according to package directions; set aside.
Combine next 6 ingredients in a small bowl; mix well.
Pour sherry in a lightly greased 10- x 6- x 2-inch baking dish; top with half of rice.
Pour one-third soup mixture over rice.
Arrange oysters and mushroom caps over soup mixture.
Sprinkle with lemon juice.
Top with remaining rice and soup mixture.
Bake at 350Â° for 45 minutes.
Garnish with parsley sprigs, if desired.