Wild Rice and Oyster Casserole Recipe

Name: Wild Rice and Oyster Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10 3/4-ounce) can beef broth; 2 1/2 cups water; 1 box long-grain wild rice (recommended: raw Mahatma Long-Grain and Wild Rice with seasoning); 3/4 cup (1 1/2 sticks) butter, divided; 4 dashes hot sauce, plus more, to taste (recommended: Texas Pete); 2 quarts oysters, very well drained; Salt and freshly ground black pepper; 1 (10 3/4-ounce) can cream of mushroom soup; 1 cup half-and-half; 1 1/2 teaspoons onion powder; 1/2 teaspoon garlic salt; 1/2 cup finely minced fresh parsley leaves; Red pepper flakes, for garnishing

Servings: persons

1 (10 3/4-ounce) can beef broth
2 1/2 cups water
1 box long-grain wild rice (recommended: raw Mahatma Long-Grain and Wild Rice with seasoning)
3/4 cup (1 1/2 sticks) butter, divided
4 dashes hot sauce, plus more, to taste (recommended: Texas Pete)
2 quarts oysters, very well drained
Salt and freshly ground black pepper
1 (10 3/4-ounce) can cream of mushroom soup
1 cup half-and-half
1 1/2 teaspoons onion powder
1/2 teaspoon garlic salt
1/2 cup finely minced fresh parsley leaves
Red pepper flakes, for garnishing

1
Preheat the oven to 350 degrees F.
2
In a saucepan, bring the beef broth and water to a boil.
3
Add the rice, bring to a boil again, reduce heat, and simmer covered for 25 minutes.
4
Drain any liquid remaining.
5
Add 1/2 cup of the butter and hot sauce and stir; fluff with a fork.
6
Saute the drained oysters in 1/4 cup of the butter over medium-high heat until the edges curl, approximately 3 to 5 minutes.
7
Remove the oysters with a slotted spoon; set aside.
8
Place half of the rice in a greased 13 by 9 by 2-inch baking dish.
9
Cover it with oysters and sprinkle with hot sauce and salt and pepper, to taste.
10
Top with the remaining rice.
11
In a saucepan, heat the mushroom soup over medium heat.
12
Add the half-and-half, onion powder, and garlic salt.
13
Pour over the oyster mixture.
14
Bake for 35 to 40 minutes, until golden brown and bubbling.
15
Garnish with parsley and red pepper flakes.

415

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 13 ingredients. The key ingredients include: 1 (10 3/4-ounce) can beef broth, 2 1/2 cups water, 1 box long-grain wild rice (recommended: raw Mahatma Long-Grain and Wild Rice with seasoning), 3/4 cup (1 1/2 sticks) butter, divided, and more.

Yes, Wild Rice and Oyster 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.

Wild Rice and Oyster Casserole

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