OYSTER AND WILD RICE CASSEROLE
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
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
A rich oyster dish that makes a perfect Thanksgiving side dish.
Provided by D. Reynolds
Categories Side Dishes
Yield 11
Number Of Ingredients 14
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 CASSEROLE
A rich oyster dish that makes a perfect Thanksgiving side dish.
Provided by D. Reynolds
Categories Side Dishes
Yield 11
Number Of Ingredients 14
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 CASSEROLE RECIPE BY TASTY
Rustic and filling, this wild rice casserole is the perfect warm dish for cool evenings.
Provided by Tasty
Categories Dinner
Time 50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (180°C). Grease a 3-quart baking dish with butter.
- Melt the butter in a large pan over medium-high heat. Add the onion, carrots, and celery, and cook, stirring occasionally, until soft, about 8 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
- Add the flour and cook, stirring constantly, until golden brown, about 2 minutes. Add the chicken stock and stir to combine. Reduce the heat to medium-low and continue to cook, stirring often, until thickened, about 5 minutes.
- Add the salt and pepper and stir to combine. Add the chicken and rice to the pan and stir until fully combined.
- Transfer the rice mixture to the prepared baking dish and spread in an even layer. Bake until bubbling, about 20 minutes.
- Top with the parsley before serving.
- Enjoy!
Nutrition Facts : Calories 809 calories, Carbohydrate 101 grams, Fat 32 grams, Fiber 7 grams, Protein 30 grams, Sugar 9 grams
WILD RICE AND OYSTER DRESSSING
Provided by Marian Burros
Categories casseroles, side dish
Time 25m
Yield 4 servings, about 1 quart
Number Of Ingredients 8
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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OYSTER AND WILD RICE CASSEROLE RECIPE | MYRECIPES
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4/5 (4)Calories 146 per servingServings 12
- Bring 2 1/2 cups water and 1 1/4 cups broth to a boil in a medium saucepan; add rice mix. Cover, reduce heat, and simmer 25 minutes or until rice is tender. Drain well. Stir in 2 tablespoons butter and hot sauce; fluff with a fork.
- Melt remaining 1 tablespoon butter in a large skillet over medium-high heat. Add oysters to pan; saute 3 minutes or until edges curl. Remove oysters with a slotted spoon; discard remaining cooking liquid.
- Place half of rice mixture in a 13 x 9–inch baking dish coated with cooking spray. Arrange oysters evenly over rice; sprinkle with salt and black pepper. Top oysters with the remaining rice mixture.
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