Wild Rice & Oyster Casserole

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.