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Oyster Casserole

American.foodie's picture
  Onion 1 Medium, about 1/2 cup
  Celery stalks 2 Medium, about 1 cup
  Butter/Margarine 2 Tablespoon
  All purpose flour 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Ground sage 1⁄4 Teaspoon
  Ground thyme 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
  Milk 1 Cup (16 tbs)
  Hot cooked rice 3 Cup (48 tbs)
  Oysters 1 Pint
  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 375° oven until oysters are done and crumbs are light brown, about 30 minutes.

Recipe Summary

Difficulty Level: 
Side Dish

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