Ingredients for Oyster And Wild Rice Casserole
- Long Grain And Wild Rice Blend
- Cream Of Chicken Soup
- Half And Half
- 1 medium onion, finely chopped
- Curry Powder
- Dried Thyme
- Worcestershire Sauce
- Dry Sherry
- Oyster
- Mushroom Caps
- 1 tablespoon lemon juice
- Fresh Parsley Sprig
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How to Make Oyster And Wild Rice Casserole
- Preheat oven to 350°F (175°C). Prepare wild rice according to package directions. Set aside.
- Melt butter in a large skillet over medium heat. Add onion and celery; cook until softened, about 5 minutes.
- Add mushrooms and cook until tender, about 5 minutes more.
- Stir in flour and cook for 1 minute.
- Gradually whisk in chicken broth and cream of mushroom soup until smooth.
- Stir in sherry. Bring to a simmer and cook for 5 minutes, or until slightly thickened.
- Lightly grease a 10x6 inch baking dish. Pour sherry into the prepared baking dish.
- Top with half of the prepared rice.
- Pour half of the soup mixture over the rice.
- Arrange oysters and mushroom caps evenly over the soup mixture.
- Sprinkle with lemon juice.
- Top with the remaining rice and soup mixture.
- Bake, uncovered, for 45 minutes, or until bubbly and heated through.
- Garnish with fresh parsley sprigs and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
4g
Fat
10g
Carbs
2g
