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Wild Rice and Oyster Casserole Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
10 - 12 Servings
$ /Serving

Wild Rice and Oyster Casserole Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
10 - 12 Servings
$ /Serving

Ingredients

  • red pepper flakes, for garnishing
  • 1/2 teaspoon garlic salt
  • 1/2 cup finely minced fresh parsley leaves
  • 1 1/2 teaspoons onion powder
  • 1 cup half-and-half
  • 1 (10.75-oz) can cream of mushroom soup
  • salt and freshly ground black pepper
  • 2 quarts oysters, very well drained
  • 4 dashes Paula Deen Hot Sauce
  • 3/4 (1 1/2 sticks) cup butter, divided
  • 1 box long-grain wild rice (recommended, raw Mahatma Long-Grain and Wild Rice)
  • 2 1/2 cups water
  • 1 (10.75-oz) can beef broth

Preparation

Preheat the oven to 350 degrees F.

 

In a saucepan, bring the beef broth and water to a boil. Add the rice, bring to a boil again, reduce heat, and simmer covered for 25 minutes. Drain any liquid remaining. Add 1/2 cup of the butter and hot sauce and stir; fluff with a fork.

 

Saute the drained oysters in 1/4 cup of the butter over medium-high heat until the edges curl, approximately 3 to 5 minutes. Remove the oysters with a slotted spoon; set aside. 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.

 

In a saucepan, heat the mushroom soup over medium heat. Add the half-and-half, onion powder, and garlic salt. Pour over the oyster mixture. Bake for 35 to 40 minutes, until golden brown and bubbling. Garnish with parsley and red pepper flakes.

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Preparation

Preheat the oven to 350 degrees F.

 

In a saucepan, bring the beef broth and water to a boil. Add the rice, bring to a boil again, reduce heat, and simmer covered for 25 minutes. Drain any liquid remaining. Add 1/2 cup of the butter and hot sauce and stir; fluff with a fork.

 

Saute the drained oysters in 1/4 cup of the butter over medium-high heat until the edges curl, approximately 3 to 5 minutes. Remove the oysters with a slotted spoon; set aside. 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.

 

In a saucepan, heat the mushroom soup over medium heat. Add the half-and-half, onion powder, and garlic salt. Pour over the oyster mixture. Bake for 35 to 40 minutes, until golden brown and bubbling. Garnish with parsley and red pepper flakes.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product