Oyster and Wild Rice Casserole

Oyster and Wild Rice Casserole
Photo by Randy Mayor

Ingredients

  • 1 (5-ounce) package uncooked long-grain and wild rice mix (such as Mahatma)
  • 2 quarts shucked oysters, well drained
  • 1 to 4 dashes hot sauce
  • 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup
  • 2 ½ cups water
  • Chopped fresh parsley (optional)
  • 3 tablespoons butter, divided
  • + 9 more ingredients
    • 1 ¾ cups fat-free, less-sodium beef broth, divided
    • ½ cup half-and-half
    • Cooking spray
    • ½ teaspoon freshly ground black pepper
    • 2 ½ tablespoons minced shallots
    • Crushed red pepper (optional)
    • Crushed red pepper (optional)
    • ½ teaspoon fine sea salt
    • 1 garlic clove, minced

1. Preheat oven to 350°. 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...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network