Recipe Categories
Seafood 
Casseroles
Oyster Casseroles

Cullen's Oyster & Rice Casserole

3 pt Oysters, drained, save liquid
5 cup Beef broth and water
2 pkt Long grain, wild rice mix
1/4 cup Butter
4 tbl Butter
1/4 cup Chopped onion
3 tbl Flour
1 cup Oyster liquid
1/2 lb Mushrooms
2 tsp Curry powder
1/2 cup Heavy cream

 Method :
Cook rice with water and beef broth according to package instructions. Add butter to cooked rice. Heat oysters until edges curl. Layer rice and oysters in casserole. Cover with sauce and bake at 350 degrees F for 30 minutes. Sauce: Saute onion and mushrooms in butter. Sprinkle with flour and stir another minute or two. Add oyster liquid slowly, stirring constantly. You may not need a full cup, depending on how much liquid the mushrooms give up. Stir in curry powder and then cream. Heat thoroughly and pour over oyster/rice mixture.
Note: The seasoning in the rice mix is quite salty. Diluting the broth with water prevents a too salty dish.