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Oyster And Wild Rice Casserole

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  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)
  Oysters 1 Pint
  Mushroom caps 8
  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 350° for 45 minutes.
Garnish with parsley sprigs, if desired.

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Oyster And Wild Rice Casserole Recipe