Oyster and Wild Rice Casserole

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. 1

   Prepare rice according to package directions; set aside.

2. 2

   In a bowl, combine the next 6 ingredients; mix well.

3. 3

   Pour sherry into a lightly greased 10x6 inch baking dish; top with half the rice.

4. 4

   Pour 1/2 of the soup mixture over the rice.

5. 5

   Arrange oysters and mushroom caps over soup mixture; sprinkle with lemon juice.

6. 6

   Top with remaining rice and soup mixture.

7. 7

   Bake, uncovered, in a preheated 350° oven for 45 minutes.

8. 8

   Garnish with parsley sprigs.