Oyster and Wild Rice Casserole

  • MizRev Posted: 11/28/08
    Worthy of a Special Occasion

    There is something BAD wrong with this recipe. I cut the oysters to two pints, and there were still way too many oysters for the amount of rice. I also suggest using the smaller oysters so you don't bite down on a big gooshy one. Ick. But my father liked it fine.

  • camping8 Posted: 11/07/10
    Worthy of a Special Occasion

    I cut the oysters back to just enough to cover the rice in a single layer and used the Uncle Bens long grain and wild rice mix but doubled the rice mix. Had enough for left overs and it is the second time I have made this and we love it. YUM!!! Used medium sized oysters.

  • debbieshuman Posted: 11/20/12
    Worthy of a Special Occasion

    This recipe is a keeper in my family. I've made this recipe 3 or 4 times and I have adjusted it each time. I have doubled the rice, making this the main part of the meal, adding a vegetable to go with it. I also tried using chicken broth instead of beef and found I like the beef better. I don't add salt because the first time I made this it was super salty. It's much better now (and I love salt).

  • Kathleen60 Posted: 01/02/14
    Worthy of a Special Occasion

    I love this recipe. Lots of oysters but still subtle flavor. I made this for a New Year's Eve pitch-in and everyone loved it. I had plenty leftover (had doubled the recipe) so found Minesota (sic) Rice Soup on recipes.com and adapted that for my leftover rice. I took one reviewer's suggestion and used just enough oysters to have a solid single layer between the layers of rice.


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