Oyster and Wild Rice Casserole Recipe #219752
An old Southern Living recipe; one that my dad loves.
1½ hours | 40 min prep
6 to 8 side dish servings
- 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
- Prepare rice according to package directions; set aside.
- In a bowl, combine the next 6 ingredients; mix well.
- Pour sherry into a lightly greased 10x6 inch baking dish; top with half the rice.
- Pour 1/2 of the soup mixture over the rice.
- Arrange oysters and mushroom caps over soup mixture; sprinkle with lemon juice.
- Top with remaining rice and soup mixture.
- Bake, uncovered, in a preheated 350° oven for 45 minutes.
- Garnish with parsley sprigs.
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5 stars