Oyster and Wild Rice Casserole |
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Prep Time: 40 Minutes Cook Time: 45 Minutes |
Ready In: 85 Minutes Servings: 9 |
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An old Southern Living recipe; one that my dad loves. 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 |
Directions:
1. Prepare rice according to package directions; set aside.
2. In a bowl, combine the next 6 ingredients; mix well.
3. Pour sherry into a lightly greased 10x6 inch baking dish; top with half the rice.
4. Pour 1/2 of the soup mixture over the rice.
5. Arrange oysters and mushroom caps over soup mixture; sprinkle with lemon juice.
6. Top with remaining rice and soup mixture.
7. Bake, uncovered, in a preheated 350° oven for 45 minutes.
8. Garnish with parsley sprigs.
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