Oyster And Wild Rice Casserole Recipes

Steps:

• 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.

Steps:

• Preheat the oven to 350°F (180°C). Grease a 3-quart baking dish with butter.
• Melt the butter in a large pan over medium-high heat. Add the onion, carrots, and celery, and cook, stirring occasionally, until soft, about 8 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
• Add the flour and cook, stirring constantly, until golden brown, about 2 minutes. Add the chicken stock and stir to combine. Reduce the heat to medium-low and continue to cook, stirring often, until thickened, about 5 minutes.
• Add the salt and pepper and stir to combine. Add the chicken and rice to the pan and stir until fully combined.
• Transfer the rice mixture to the prepared baking dish and spread in an even layer. Bake until bubbling, about 20 minutes.
• Top with the parsley before serving.
• Enjoy!

Steps:

• In a large saucepan place the rice, consomme and water. Bring to a boil and boil for 5 minutes. Cover, reduce heat to low and simmer until rice is tender, about 20 minutes. Stir in butter.
• Preheat oven to 325 degrees F (165 degrees C).
• Place half of rice in large baking dish. Cover with oysters seasoned with salt, pepper, and hot sauce to taste. Top with remaining rice.
• Heat mushroom soup, half and half, onion powder, thyme, and curry powder. Pour over rice and oyster mixture.
• Bake in the preheated oven for 45 minutes. Garnish with parsley.

Steps:

• In a large saucepan place the rice, consomme and water. Bring to a boil and boil for 5 minutes. Cover, reduce heat to low and simmer until rice is tender, about 20 minutes. Stir in butter.
• Preheat oven to 325 degrees F (165 degrees C).
• Place half of rice in large baking dish. Cover with oysters seasoned with salt, pepper, and hot sauce to taste. Top with remaining rice.
• Heat mushroom soup, half and half, onion powder, thyme, and curry powder. Pour over rice and oyster mixture.
• Bake in the preheated oven for 45 minutes. Garnish with parsley.

Steps:

• Simmer the oysters in their own liquor for three minutes.
• Combine all of the ingredients but the oysters and mix well.
• Carefully stir in the oysters and their liquid.
• Grease a 1 1/2 quart casserole and fill with dressing. Cover and bake at 350 degrees about 15 or 20 minutes, until dressing is thoroughly heated.