Oyster and Wild Rice Casserole

READY IN: 1hr 25mins
Recipe by ratherbeswimmin

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

Top Review by ChefLee

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.

Ingredients Nutrition


  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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