Oyster and Wild Rice Casserole Recipe
Ingredients
| Long grain and wild rice - 1 (6-ounce) package | ||
| Cream of chicken soup - 1/2 cup, undiluted | ||
| Half-and-half - 1/2 cup | ||
| Onion | 1 Tablespoon, finely chopped | |
| Dried thyme | 1/2 Teaspoon (Curry powder - 1 teaspoon) | |
| Dash of Worcestershire sauce | ||
| Dry sherry | 1/4 Cup (16 tbs) (Curry powder - 1 teaspoon) | |
| Oysters | 1 Pint, drained (Curry powder - 1 teaspoon) | |
| Mushroom caps - 8 | ||
| Lemon juice | 1 Tablespoon (Curry powder - 1 teaspoon) | |
Directions
GETTING READY
1. Preheat oven to 350°.
MAKING
2. Follow package directions to prepare rice and keep aside.
3. In a small bowl mix next 6 ingredients.
4. Lightly grease a 10- x 6- x 2-inch baking dish.
5. Pour sherry in it and top with half of rice.
6. Pour one-third soup mixture over rice.
7. Arrange oysters and mushroom caps over it.
8. Sprinkle lemon juice on top.
9. Layer with remaining rice and soup mixture.
10. Bake for 45 minutes.
SERVING
11. Garnish with parsley sprigs.
1. Preheat oven to 350°.
MAKING
2. Follow package directions to prepare rice and keep aside.
3. In a small bowl mix next 6 ingredients.
4. Lightly grease a 10- x 6- x 2-inch baking dish.
5. Pour sherry in it and top with half of rice.
6. Pour one-third soup mixture over rice.
7. Arrange oysters and mushroom caps over it.
8. Sprinkle lemon juice on top.
9. Layer with remaining rice and soup mixture.
10. Bake for 45 minutes.
SERVING
11. Garnish with parsley sprigs.
Chef
