Oysters And Wild Rice Casserole Recipes

OYSTER AND WILD RICE CASSEROLE

Oyster and Wild Rice Casserole image

Make and share this Oyster and Wild Rice Casserole recipe from Food.com.

Provided by ratherbeswimmin

Categories Oven

Time 1h25m

Yield 6 to 8 side dish servings

Number Of Ingredients 12

Ingredients

1 (6 ounce) package long grain and wild rice blend (Uncle Ben's)
1/2 cup cream of chicken soup
1/2 cup half-and-half
1 tablespoon finely chopped onion
1 teaspoon curry powder
1/2 teaspoon dried thyme
3 dashes Worcestershire sauce
1/4 cup dry sherry
1 pint oyster, drained
8 mushroom caps
1 tablespoon lemon juice
fresh parsley sprig

Steps:

Prepare rice according to package directions; set aside.
In a bowl, combine the next 6 ingredients; mix well.
Pour sherry into a lightly greased 10x6 inch baking dish; top with half the rice.
Pour 1/2 of the soup mixture over the rice.
Arrange oysters and mushroom caps over soup mixture; sprinkle with lemon juice.
Top with remaining rice and soup mixture.
Bake, uncovered, in a preheated 350° oven for 45 minutes.
Garnish with parsley sprigs.

Nutrition Facts : Calories 155.6, Fat 5.4, SaturatedFat 2.2, Cholesterol 46.9, Sodium 230.7, Carbohydrate 8.9, Fiber 0.4, Sugar 1.1, Protein 9.1

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

Categories Side Dishes

Yield 11

Number Of Ingredients 14

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

WILD RICE AND OYSTER DRESSSING

Wild Rice And Oyster Dresssing image

Provided by Marian Burros

Categories casseroles, side dish

Time 25m

Yield 4 servings, about 1 quart

Number Of Ingredients 8

Ingredients

1 pint shucked oysters
2 cups cooked wild rice (about 1/2 cup uncooked)
1 medium onion, chopped
2 strips cooked, crumbled nitrite-free bacon
1/4 teaspoon sage
1/4 teaspoon thyme
1 tablespoon minced parsley
Salt and freshly ground black pepper to taste

Steps:

Simmer the oysters in their own liquor for three minutes.
Combine all of the ingredients but the oysters and mix well.
Carefully stir in the oysters and their liquid.
Grease a 1 1/2 quart casserole and fill with dressing. Cover and bake at 350 degrees about 15 or 20 minutes, until dressing is thoroughly heated.

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 9 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 581 milligrams, Sugar 2 grams, TransFat 0 grams

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