Oyster and Wild Rice Casserole

ratherbeswimmin''s Note:

An old Southern Living recipe; one that my dad loves.

• Total Time: 1 hrs 25 mins
• Prep Time: 40 mins
• Cook Time: 45 mins

Ingredients:

Yield: 6 to 8 si ...

• 1 (6 ounce) package long grain and wild rice blend (Uncle Ben's)
• ½ cup cream of chicken soup
• ½ cup half-and-half
• 1 tablespoon finely chopped onion
• 1 teaspoon curry powder
• ½ teaspoon dried thyme
• 3 dashes Worcestershire sauce
• ¼ 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.

Reviews

[Chef*Lee]

This was a very rich casserole so I ended up using it as a side dish. I used the oysters out of the can and I think next time I would only use about 1/2 pint (8 oz) instead of a full pint (16 oz). Or, I liked the mix so well and the mushrooms with it, I might leave the oysters out altogether! Also, used chicken stock in place of cooking sherry. I like the rice mix and the spices that go with this, just think that I needed less oyster in the mix for personal preference.