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Oyster Rice Casserole Recipe
|Long grain rice||2⁄3 Cup (10.67 tbs)|
|Finely chopped celery||1⁄2 Cup (8 tbs)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Evaporated milk||13 Ounce (1 Can)|
|Seasoned coating mix||1⁄3 Cup (5.33 tbs)|
|Margarine/Butter||2 Tablespoon, melted|
|Canned oysters||5 Ounce, drained (1 Can)|
Calories 495 Calories from Fat 178
% Daily Value*
Total Fat 20 g30.9%
Saturated Fat 7.6 g37.8%
Trans Fat 0 g
Cholesterol 60.6 mg
Sodium 495.9 mg20.7%
Total Carbohydrates 59 g19.7%
Dietary Fiber 1.4 g5.5%
Sugars 13.3 g
Protein 18 g36.2%
Vitamin A 14.7% Vitamin C 6.6%
Calcium 38% Iron 7.9%
*Based on a 2000 Calorie diet
Cook celery and onion, covered, in 1/4 cup water till crisp-tender.
Combine undrained vegetables, cooked rice, and evaporated milk.
Turn into 1-quart casserole.
Bake at 400° for 15 minutes, stirring once.
Mix Seasoned Coating Mix and margarine in plastic bag.
Add oysters; shake to coat.
Place oysters and remaining coating mixture over rice.
Bake 15 minutes more.