Oyster And Wild Rice Casserole Recipe

Name: Oyster And Wild Rice Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups water; 1 3/4 cups fat-free, less-sodium beef broth, divided; 1 (5-ounce) package uncooked long-grain and wild rice mix (such as Mahatma); 3 tablespoons butter, divided; 1 to 4 dashes hot sauce; 2 quarts shucked oysters, well drained; Cooking spray; 1/2 teaspoon fine sea salt; 1/2 teaspoon freshly ground black pepper; 2 1/2 tablespoons minced shallots; 1 garlic clove, minced; 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup; 1/2 cup half-and-half; Chopped fresh parsley (optional); Crushed red pepper (optional)

Servings: persons

2 1/2 cups water
1 3/4 cups fat-free, less-sodium beef broth, divided
1 (5-ounce) package uncooked long-grain and wild rice mix (such as Mahatma)
3 tablespoons butter, divided
1 to 4 dashes hot sauce
2 quarts shucked oysters, well drained
Cooking spray
1/2 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
2 1/2 tablespoons minced shallots
1 garlic clove, minced
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup
1/2 cup half-and-half
Chopped fresh parsley (optional)
Crushed red pepper (optional)

1
Preheat oven to 350u00b0.
2
Bring 2 1/2 cups water and 1 1/4 cups broth to a boil in a medium saucepan; add rice mix. Cover, reduce heat, and simmer 25 minutes or until rice is tender. Drain well. Stir in 2 tablespoons butter and hot sauce; fluff with a fork.
3
Melt remaining 1 tablespoon butter in a large skillet over medium-high heat. Add oysters to pan; saute 3 minutes or until edges curl. Remove oysters with a slotted spoon; discard remaining cooking liquid.
4
Place half of rice mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange oysters evenly over rice; sprinkle with salt and black pepper. Top oysters with the remaining rice mixture.
5
Heat a small saucepan over medium heat. Coat pan with cooking spray. Add shallots and garlic to pan; cook 1 minute, stirring occasionally. Stir in remaining 1/2 cup broth and mushroom soup; cook 2 minutes or until thoroughly heated. Remove from heat; stir in half-and-half. Pour broth mixture evenly over rice mixture. Bake at 350u00b0 for 40 minutes or until golden brown and bubbly. Garnish with parsley and crushed red pepper, if desired.
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215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 1/2 cups water, 1 3/4 cups fat-free, less-sodium beef broth, divided, 1 (5-ounce) package uncooked long-grain and wild rice mix (such as Mahatma), 3 tablespoons butter, divided, and more.

Yes, Oyster And Wild Rice Casserole falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oyster And Wild Rice Casserole

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