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2 c long grain wild rice
1/2 c melted butter
4 doz oysters
salt and pepper to taste
1 can cream of chicken soup
1 c light cream
1 1/2 tbsp onion powder
3/4 tsp thyme
1 tbsp curry powder
1/4 c hot water

Cook rice according to package instructions. Combine with butter. Place half the rice in casserole; add half the oysters. Season with salt and pepper; repeat layers. Combine soup, cream, onion powder, thyme, curry powder and hot water in saucepan; heat through. Pour over oysters. Bake in preheated 300 degree oven for 45 minutes.