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Wild Rice-Oyster Casserole

southern.chef's picture
  Oysters 12 Ounce, undrained (1 Container)
  Long grain and wild rice mix 6 Ounce (1 Package)
  Sliced mushrooms 1 Cup (16 tbs)
  Sliced celery 1⁄2 Cup (8 tbs)
  Butter/Margarine 2 Tablespoon, melted
  All purpose flour 3 Tablespoon
  Half and half 1⁄4 Cup (4 tbs)
  Chopped parsley 1⁄4 Cup (4 tbs)
  Sherry 2 Tablespoon
  Breadcrumbs 2 Tablespoon

Drain oysters, reserving 1/4 cup oyster liquid, set oysters and reserved oyster liquid aside.
Cook rice according to package directions, set aside.
Saute mushrooms and celery in butter in a large skillet 5 minutes.
Add oysters, and cook an additional 5 minutes or until oyster edges curl.
Add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add reserved oyster liquid and half-and-half; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in rice, parsley, and sherry.
Spoon mixture into a lightly greased 1-quart baking dish, sprinkle with breadcrumbs.
Bake at 350° for 20 minutes or until thoroughly heated.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 245 Calories from Fat 65

% Daily Value*

Total Fat 7 g11.3%

Saturated Fat 3.6 g18.2%

Trans Fat 0 g

Cholesterol 42.8 mg14.3%

Sodium 220.4 mg9.2%

Total Carbohydrates 34 g11.3%

Dietary Fiber 0.52 g2.1%

Sugars 1 g

Protein 10 g19.7%

Vitamin A 9.3% Vitamin C 11%

Calcium 3.1% Iron 19.7%

*Based on a 2000 Calorie diet

Wild Rice-Oyster Casserole Recipe