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Oysters & Wild Rice Casserole

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Submitted by demomec

YIELD

4 servings

PREP

10 min

COOK

1 hrs

READY

1 hrs

Ingredients

3 7.1E+2
CUPS ML WILD RICE
hot
½ 118
CUP ML ONIONS
chopped
2 473
CUPS ML CELERY
chopped
½ 56.5
STICK G BUTTER
or margarine
½ 118
CUP ML MILK
3 45
TABLESPOONS ML ALL-PURPOSE FLOUR
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML SAGE *
¼ 1.3
TEASPOON ML THYME *
0.6
TEASPOON ML BLACK PEPPER
16 462.4
OUNCES ML/G OYSTERS
1 113
STICK G BUTTER
melted

Directions

While rice is cooking according to package directions, brown onions and celery in butter.

Remove from heat and add milk, flour, salt, sage, thyme, and black pepper.

Add well-drained rice to mixture.

Pour into 2-quart casserole.

Drain oysters and let soak in lukewarm, melted butter over rice mixture and spread the oysters evenly.

Top with Ritz cracker crumbs.

Bake at 350 Degrees F. for 45 minutes or until oysters curl.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 385g (13.6 oz)
Amount per Serving
Calories 570 60% from fat
 % Daily Value *
Total Fat 38g 59%
Saturated Fat 23g 114%
Trans Fat 0g
Cholesterol 150mg 50%
Sodium 715mg 30%
Total Carbohydrate 14g 14%
Dietary Fiber 4g 14%
Sugars g
Protein 36g
Vitamin A 33% Vitamin C 20%
Calcium 8% Iron 38%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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