WILD RICE AND OYSTER CASSEROLE

Wild Rice and Oyster Casserole image

A rich oyster dish that makes a perfect Thanksgiving side dish.

Provided by D. Reynolds

Yield 11

Number Of Ingredients 14

Previous Next

Ingredients

2 ½ cups wild rice
2 (10.75 ounce) cans beef consomme
2 cups water
½ cup butter, softened
2 quarts shucked oysters
salt to taste
ground black pepper to taste
4 dashes hot pepper sauce
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup half-and-half
1 ½ teaspoons onion powder
¾ teaspoon dried thyme
1 ½ tablespoons curry powder
½ cup chopped fresh parsley

Steps:

In a large saucepan place the rice, consomme and water. Bring to a boil and boil for 5 minutes. Cover, reduce heat to low and simmer until rice is tender, about 20 minutes. Stir in butter.
Preheat oven to 325 degrees F (165 degrees C).
Place half of rice in large baking dish. Cover with oysters seasoned with salt, pepper, and hot sauce to taste. Top with remaining rice.
Heat mushroom soup, half and half, onion powder, thyme, and curry powder. Pour over rice and oyster mixture.
Bake in the preheated oven for 45 minutes. Garnish with parsley.

Nutrition Facts : Calories 302 calories, Carbohydrate 32.9 g, Cholesterol 44.4 mg, Fat 13.7 g, Fiber 2.8 g, Protein 13.1 g, SaturatedFat 7.5 g, Sodium 305.3 mg, Sugar 2.7 g