Oyster Casserole Recipe
Ingredients
| Onion | 1 Medium, about 1/2 cup | |
| Celery stalks | 2 Medium, about 1 cup | |
| Butter/Margarine | 2 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Salt | 1⁄2 Teaspoon | |
| Ground sage | 1⁄4 Teaspoon | |
| Ground thyme | 1⁄8 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Milk | 1 Cup (16 tbs) | |
| Hot cooked rice | 3 Cup (48 tbs) | |
| Oysters | 1 Pint | |
| Parmesan cheese | 1⁄2 Cup (8 tbs) | |
| Bread crumbs | 1 1⁄2 Cup (24 tbs) | |
| Dry mustard | 3⁄4 Teaspoon | |
| Butter/Margarine | 1⁄4 Cup (4 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 2494 Calories from Fat 931
% Daily Value*
Total Fat 106 g162.8%
Saturated Fat 60.3 g301.3%
Trans Fat 0 g
Cholesterol 482.1 mg160.7%
Sodium 2917.2 mg121.6%
Total Carbohydrates 285 g95%
Dietary Fiber 9.8 g39.1%
Sugars 25.6 g
Protein 97 g193.4%
Vitamin A 86.8% Vitamin C 94.8%
Calcium 114.4% Iron 219.2%
*Based on a 2000 Calorie diet
Directions
Stir in flour, salt, sage, thyme and pepper.
Cook over low heat, stirring constantly, until bubbly; remove from heat.
Stir in milk.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir in rice.
Spoon rice mixture into ungreased baking dish, 8x8x2 inches, or 2-quart casserole.
Arrange oysters on top.
Mix cheese, bread crumbs, mustard and 1/4 cup margarine; sprinkle over oysters.
Cook uncovered in 375° oven until oysters are done and crumbs are light brown, about 30 minutes.
Chef
