Oysters and Wild Rice Casserole

* Exported from MasterCook *

Oysters and Wild Rice Casserole

Recipe By : Mrs. Walker Moody (Sally)
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles Rice
Seafood Theme Week

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Ingredients:
3 cups hot wild rice -- drained*
1/2 cup onions -- chopped
2 cups celery -- chopped
1/2 stick butter -- or margarine
1/2 cup milk
3 tablespoons flour
1/2 teaspoon salt -- optional
1/4 teaspoon sage
1/4 teaspoon thyme
1/8 teaspoon black pepper
16 ounces oysters -- drained, 2 cans
1 stick butter -- melted, (1/2 cup)
Ritz cracker crumbs

* (may substitute wild rice and long grain rice mixture)

Directions:
While rice is cooking according to package directions, brown onions and
celery in butter. Remove from heat and add milk, flour, salt, sage,
thyme, and black pepper. Add well-drained rice to mixture. Pour into
2-quart casserole. Drain oysters and let soak in lukewarm, melted
butter over rice mixture and spread the oysters evenly. Top with Ritz
cracker crumbs. Bake at 350 Degree F. for 45 minutes or until oysters
curl




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NOTES : Notes:
This recipe was found in the "A Taste of Georgia", published
originally in 1977, the one this recipe is from is 9th printing 1988.
Library of Congress Card #77-79768
ISBN 0-9611002-0-6
A Taste of Georgia, Copyright, 1977 - Newnan Junior Service
League, Inc. Newnan, Georgia