Wild Rice And Oyster Casserole Recipes

OYSTER AND WILD RICE CASSEROLE

Oyster and Wild Rice Casserole image

Make and share this Oyster and Wild Rice Casserole recipe from Food.com.

Provided by ratherbeswimmin

Categories Oven

Time 1h25m

Yield 6 to 8 side dish servings

Number Of Ingredients 12

Ingredients

1 (6 ounce) package long grain and wild rice blend (Uncle Ben's)
1/2 cup cream of chicken soup
1/2 cup half-and-half
1 tablespoon finely chopped onion
1 teaspoon curry powder
1/2 teaspoon dried thyme
3 dashes Worcestershire sauce
1/4 cup dry sherry
1 pint oyster, drained
8 mushroom caps
1 tablespoon lemon juice
fresh parsley sprig

Steps:

Prepare rice according to package directions; set aside.
In a bowl, combine the next 6 ingredients; mix well.
Pour sherry into a lightly greased 10x6 inch baking dish; top with half the rice.
Pour 1/2 of the soup mixture over the rice.
Arrange oysters and mushroom caps over soup mixture; sprinkle with lemon juice.
Top with remaining rice and soup mixture.
Bake, uncovered, in a preheated 350° oven for 45 minutes.
Garnish with parsley sprigs.

Nutrition Facts : Calories 155.6, Fat 5.4, SaturatedFat 2.2, Cholesterol 46.9, Sodium 230.7, Carbohydrate 8.9, Fiber 0.4, Sugar 1.1, Protein 9.1

PORK AND WILD RICE CASSEROLE

Pork and Wild Rice Casserole image

This recipe is a delicious use of wild rice. Just be sure to season your ground pork if you don't buy it preseasoned (usually labeled as pork sausage). Fresh Italian sausage can also be used, just cut open the casing. Works great prepared a day ahead and re-heated for 20 minutes at serving time.

Provided by kathleen

Categories Side Dish

Time 1h15m

Yield 12

Number Of Ingredients 15

Ingredients

2 cups uncooked wild rice
6 cups water
6 slices bacon
4 pounds ground pork
2 tablespoons butter
1 medium onion, chopped
½ cup celery, chopped
½ cup flour
3 ½ cups half and half
1 (18 ounce) can ready to serve cream of mushroom soup
1 (8 ounce) can sliced mushrooms, drained, liquid reserved
1 cup slivered almonds
1 (2 ounce) jar diced pimento
¼ cup chopped fresh parsley
salt and pepper to taste

Steps:

Place rice and water in a pot and bring to a boil. Reduce heat to low, cover, and cook 45 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large skillet over medium-high heat and cook until evenly brown. Drain, crumble, and set aside. Place pork in skillet and cook until evenly brown. Drain and set aside.
Reduce skillet heat to medium and melt butter. Stir in onion and celery, and cook until tender; set aside. Mix flour into remaining butter until smooth. In a bowl, mix the reserved mushroom liquid and half and half; stir into the skillet and cook until thickened. Stir in the soup. Mix in 6 cups cooked rice, cooked bacon, cooked pork, mushrooms, almonds, pimento, parsley, salt, and pepper. Transfer to a 9x13 inch casserole dish.
Bake 40 minutes in the preheated oven.

Nutrition Facts : Calories 598.3 calories, Carbohydrate 27.5 g, Cholesterol 146.2 mg, Fat 38.9 g, Fiber 3.6 g, Protein 35.1 g, SaturatedFat 13.6 g, Sodium 663.1 mg, Sugar 2.2 g

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