Oyster and Wild Rice Casserole

Photo: Randy Mayor; Styling: Melanie J. Clarke

Even though this side dish appears in New England and East Coast Thanksgiving spreads, it would be a fine accompaniment to roast turkey or pork any time.

Yield: 12 servings (serving size: about 2/3 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 146
  • Calories from fat: 39%
  • Fat: 6.4g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.9g
  • Protein: 7.1g
  • Carbohydrate: 14.6g
  • Fiber: 0.6g
  • Cholesterol: 51mg
  • Iron: 5.3mg
  • Sodium: 496mg
  • Calcium: 76mg

Ingredients

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

Preparation

  1. 1. Preheat oven to 350°.
  2. 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. 3. Melt remaining 1 tablespoon butter in a large skillet over medium-high heat. Add oysters to pan; saute 3 minutes or until edges curl. Remove oysters with a slotted spoon; discard remaining cooking liquid.
  4. 4. Place half of rice mixture in a 13 x 9–inch baking dish coated with cooking spray. Arrange oysters evenly over rice; sprinkle with salt and black pepper. Top oysters with the remaining rice mixture.
  5. 5. Heat a small saucepan over medium heat. Coat pan with cooking spray. Add shallots and garlic to pan; cook 1 minute, stirring occasionally. Stir in remaining 1/2 cup broth and mushroom soup; cook 2 minutes or until thoroughly heated. Remove from heat; stir in half-and-half. Pour broth mixture evenly over rice mixture. Bake at 350° for 40 minutes or until golden brown and bubbly. Garnish with parsley and crushed red pepper, if desired.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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