Best Oysters And Wild Rice Casserole Recipes

Oyster and Wild Rice Casserole image

Provided by ratherbeswimmin

Categories Oven

Time 1h25m

Yield 6 to 8 side dish servings

Number Of Ingredients 12

1 (6 ounce) package long grain and wild rice blend (Uncle Ben's)
1/2 cup cream of chicken soup
1/2 cup half-and-half
1 tablespoon finely chopped onion
1 teaspoon curry powder
1/2 teaspoon dried thyme
3 dashes Worcestershire sauce
1/4 cup dry sherry
1 pint oyster, drained
8 mushroom caps
1 tablespoon lemon juice
fresh parsley sprig

Steps:

Prepare rice according to package directions; set aside.
In a bowl, combine the next 6 ingredients; mix well.
Pour sherry into a lightly greased 10x6 inch baking dish; top with half the rice.
Pour 1/2 of the soup mixture over the rice.
Arrange oysters and mushroom caps over soup mixture; sprinkle with lemon juice.
Top with remaining rice and soup mixture.
Bake, uncovered, in a preheated 350° oven for 45 minutes.
Garnish with parsley sprigs.

Nutrition Facts : Calories 155.6, Fat 5.4, SaturatedFat 2.2, Cholesterol 46.9, Sodium 230.7, Carbohydrate 8.9, Fiber 0.4, Sugar 1.1, Protein 9.1

Oysters and Wild Rice Casserole image

Provided by Kitchen Crew

Categories Seafood

Number Of Ingredients 13

Steps:

1. While rice is cooking according to package directions, brown onions and celery in butter.
2. Remove from heat and add milk, flour, salt, sage, thyme and black pepper; add well-drained rice to mixture.
3. Pour into 2-quart casserole.
4. Drain oysters and let soak in lukewarm, melted butter over rice mixture and spread the oysters evenly.
5. Top with cracker crumbs.
6. Bake at 350 for 45 minutes or until oysters curl.