Wild Rice-Oyster Casserole
|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)|
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 350Â° for 20 minutes or until thoroughly heated.