Wild Rice and Oyster Casserole

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"A rich oyster dish that makes a perfect Thanksgiving side dish."
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servings 302 cals
Serving size has been adjusted!

Original recipe yields 11 servings



  • Calories:
  • 302 kcal
  • 15%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 32.9g
  • 11%
  • Protein:
  • 13.1 g
  • 26%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 305 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.



Had never thought of having a side dish with curry in it for Thanksgiving-however- I did, and am glad for it! This recipe is probably not for everyone, but you must at least try it. It complim...

I LOVED this recipe~ I used a pint of Willapoint oysters and it was fantastic. My husband wasn't the biggest fan, he said the oysters were too big, but I would definitely make it again and just...

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