|Onion||1 Medium, about 1/2 cup|
|Celery stalks||2 Medium, about 1 cup|
|All purpose flour||2 Tablespoon|
|Ground sage||1⁄4 Teaspoon|
|Ground thyme||1⁄8 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Hot cooked rice||3 Cup (48 tbs)|
|Parmesan cheese||1⁄2 Cup (8 tbs)|
|Bread crumbs||1 1⁄2 Cup (24 tbs)|
|Dry mustard||3⁄4 Teaspoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
Cook and stir onion and celery in 2 tablespoons margarine in 2-quart saucepan until onion is tender, about 5 minutes.
Stir in flour, salt, sage, thyme and pepper.
Cook over low heat, stirring constantly, until bubbly; remove from heat.
Stir in milk.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir in rice.
Spoon rice mixture into ungreased baking dish, 8x8x2 inches, or 2-quart casserole.
Arrange oysters on top.
Mix cheese, bread crumbs, mustard and 1/4 cup margarine; sprinkle over oysters.
Cook uncovered in 375Â° oven until oysters are done and crumbs are light brown, about 30 minutes.