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Wild Rice and Oyster Casserole

By: D. Reynolds  
"A rich oyster dish that makes a perfect Thanksgiving side dish."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 157 people have saved this

 

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Original Recipe Yield 10 to 12 servings
 

Ingredients

  • 2 1/2 cups wild rice
  • 2 (10.75 ounce) cans beef consomme
  • 2 cups water
  • 1/2 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 1/2 teaspoons onion powder
  • 3/4 teaspoon dried thyme
  • 1 1/2 tablespoons curry powder
  • 1/2 cup chopped fresh parsley

Directions

  1. 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.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Place half of rice in large baking dish. Cover with oysters seasoned with salt, pepper, and hot sauce to taste. Top with remaining rice.
  4. Heat mushroom soup, half and half, onion powder, thyme, and curry powder. Pour over rice and oyster mixture.
  5. Bake in the preheated oven for 45 minutes. Garnish with parsley.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 302 | Total Fat: 13.7g | Cholesterol: 44mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 1, 2004 by SMILESILLY69 
Had never thought of having a side dish with curry in it for Thanksgiving-however- I did, and... MORE

 
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