Search thousands of recipes reviewed by home cooks like you.

Wild Rice and Oyster Casserole

D. Reynolds

D. Reynolds

A rich oyster dish that makes a perfect Thanksgiving side dish.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 11 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 302 kcal
  • 15%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 32.9g
  • 11%
  • Protein:
  • 13.1 g
  • 26%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 305 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Place half of rice in large baking dish. Cover with oysters seasoned with salt, pepper, and hot sauce to taste. Top with remaining rice.
  4. Heat mushroom soup, half and half, onion powder, thyme, and curry powder. Pour over rice and oyster mixture.
  5. Bake in the preheated oven for 45 minutes. Garnish with parsley.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

SMILESILLY69
20

SMILESILLY69

12/1/2004

Had never thought of having a side dish with curry in it for Thanksgiving-however- I did, and am glad for it! This recipe is probably not for everyone, but you must at least try it. It complimented my whole meal very well, it was nice and creamy, and everyone really liked the different taste. Definitely not just for Thanksgiving! Thanks!

riccij21
3

riccij21

2/16/2012

I LOVED this recipe~ I used a pint of Willapoint oysters and it was fantastic. My husband wasn't the biggest fan, he said the oysters were too big, but I would definitely make it again and just eat it myself! I think next time I will sub fat-free evaporated milk for the half-and-half though... it was wicked rich.

Similar recipes