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Wild Rice-Oyster Casserole Recipe
|Oysters||12 Ounce, undrained (1 Container)|
|Long grain and wild rice mix||6 Ounce (1 Package)|
|Sliced mushrooms||1 Cup (16 tbs)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
|All purpose flour||3 Tablespoon|
|Half and half||1⁄4 Cup (4 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
Calories 169 Calories from Fat 64
% Daily Value*
Total Fat 7 g11.1%
Saturated Fat 3.6 g18.2%
Trans Fat 0 g
Cholesterol 42.8 mg14.3%
Sodium 283.3 mg11.8%
Total Carbohydrates 17 g5.8%
Dietary Fiber 0.87 g3.5%
Sugars 0.7 g
Protein 8 g15.8%
Vitamin A 9.3% Vitamin C 11%
Calcium 3.3% Iron 21.4%
*Based on a 2000 Calorie diet
Cook rice according to package directions, set aside.
Saute mushrooms and celery in butter in a large skillet 5 minutes.
Add oysters, and cook an additional 5 minutes or until oyster edges curl.
Add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add reserved oyster liquid and half-and-half; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in rice, parsley, and sherry.
Spoon mixture into a lightly greased 1-quart baking dish, sprinkle with breadcrumbs.
Bake at 350Â° for 20 minutes or until thoroughly heated.