Rating: 3.5 stars 3.6
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A rich oyster dish that makes a perfect Thanksgiving side dish.

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Recipe Summary

Servings:
11
Yield:
10 to 12 servings
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Ingredients

11
Original recipe yields 11 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan place the rice, consomme and water. Bring to a boil and boil for 5 minutes. Cover, reduce heat to low and simmer until rice is tender, about 20 minutes. Stir in butter.

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  • Preheat oven to 325 degrees F (165 degrees C).

  • Place half of rice in large baking dish. Cover with oysters seasoned with salt, pepper, and hot sauce to taste. Top with remaining rice.

  • Heat mushroom soup, half and half, onion powder, thyme, and curry powder. Pour over rice and oyster mixture.

  • Bake in the preheated oven for 45 minutes. Garnish with parsley.

Nutrition Facts

302 calories; protein 13.1g; carbohydrates 32.9g; fat 13.7g; cholesterol 44.4mg; sodium 305.3mg. Full Nutrition
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