Wild Rice & Oyster Casserole
Submitted by happyzhangbo
Buttery wild rice layered with sauteed oysters and smothered in a creamy mushroom sauce spiked with hot sauce. A Southern casserole that steals the spotlight at any holiday table.
YIELD
12 servingsPREP
15 minCOOK
70 minREADY
130 minThis wild rice and oyster casserole is the kind of dish that shows up at Thanksgiving and immediately becomes a permanent fixture on the menu.
Wild rice cooked in beef broth gets tossed with a generous amount of butter and hot sauce, then layered in a baking dish with plump oysters that have been sauteed just until their edges curl.
A creamy mushroom sauce made with half-and-half blankets everything before it hits the oven, bubbling up golden and irresistible.
It feeds a crowd, it reheats like a dream, and it pairs with just about any roasted meat you put next to it.
Variations
- Use smoked oysters for a deeper, smokier punch throughout the casserole
- Stir in a cup of sauteed mushrooms with the rice for extra earthy flavor
- Top with buttered breadcrumbs before baking for a crunchy crust
Pro Tips
- Drain the oysters thoroughly before sauteing; excess liquid will steam them instead of searing them
- Sautee the oysters quickly over medium-high heat and pull them as soon as the edges curl; they’ll cook more in the oven
- Two quarts of oysters is generous; scale back to one quart if you want the rice to take center stage
- The casserole can be assembled ahead and refrigerated; just add 10 minutes to the bake time if going in cold
Ingredients
Directions
Preheat the oven to 350℉ (180℃).
In a saucepan, bring the beef broth and water to a boil.
Add the rice, bring to a boil again, reduce heat, and simmer covered for 25 minutes.
Drain any liquid remaining.
Add ½ cup of the butter and hot sauce and stir; fluff with a fork.
Sauté the drained oysters in ¼ cup of the butter over medium-high heat until the edges curl, approximately 3 to 5 minutes.
Remove the oysters with a slotted spoon; set aside.
Place half of the rice in a greased 13 by 9 by 2-inch baking dish .
Cover it with oysters and sprinkle with hot sauce and salt and pepper, to taste. Top with the remaining rice.
In a saucepan, heat the mushroom soup over medium heat.
Add the half-and-half, onion powder, and garlic salt.
Pour over the oyster mixture.
Bake for 35 to 40 minutes, until golden brown and bubbling.
Garnish with parsley and red pepper flakes.
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