Wild Rice and Oyster Casserole

Name: Wild Rice and Oyster Casserole
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 12
Cuisine: Global
Ingredients: 177 milliliters (1 1/2 sticks) butter, divided; 305 grams beef broth; 305 grams cream of mushroom soup; 118 milliliters finely minced fresh parsley leaves; 1 teaspoons garlic salt; 237 milliliters half-and-half; 4 dashes hot sauce, plus more, to taste (recommended: Texas Pete); 2 teaspoons onion powder; 2 liters oysters, very well drained; 12 servings Red pepper flakes, for garnishing; 1 box long-grain wild rice (recommended: raw Mahatma Long-Grain and Wild Rice with seasoning); 12 servings Salt and freshly ground black pepper; 591 milliliters water

Need a gluten free and pescatarian side dish? Wild Rice and Oyster Casserole could be a tremendous recipe to try. One serving contains 161 calories, 3g of protein, and 15g of fat. This recipe serves 12. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes around 1 hour and 25 minutes. Head to the store and pick up oysters, beef broth, half-and-half, and a few other things to make it today.

Instructions

Preheat the oven to 350 degrees F.

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Oven

In a saucepan, bring the beef broth and water to a boil.

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Beef Broth

Water

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Sauce Pan

Add the rice, bring to a boil again, reduce heat, and simmer covered for 25 minutes.

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Rice

Drain any liquid remaining.

Add 1/2 cup of the butter and hot sauce and stir; fluff with a fork.

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Hot Sauce

Butter

Saute the drained oysters in 1/4 cup of the butter over medium-high heat until the edges curl, approximately 3 to 5 minutes.

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Oysters

Butter

Remove the oysters with a slotted spoon; set aside.

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Oysters

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Slotted Spoon

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.

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Salt And Pepper