Wild Rice and Oyster Casserole Recipe by Paula Deen

Level: Moderate

Time: 80 MINUTES

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


Preheat the oven to 350°.


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.


Sauté 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.

Wild Rice and Oyster Casserole


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