Oyster and Wild Rice Casserole
Elevate your dinner table with this rich and indulgent Oyster and Wild Rice Casserole, a comforting dish that blends earthy wild rice with briny cooked oysters in a creamy, herb-infused sauce. Perfect for seafood lovers, this casserole is layered with sautéed onions, celery, fresh garlic, and thyme, creating a depth of flavor that feels gourmet yet approachable. Topped with a golden crust of Parmesan breadcrumbs, this oven-baked masterpiece offers satisfying crunch with every bite. Ideal for holiday feasts or cozy family dinners, this recipe combines the natural nuttiness of wild rice with the delicate luxury of oysters for a truly unique culinary experience. Ready in under 90 minutes with simple prep steps, it's a crowd-pleaser bursting with flavor and texture.
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Recipe Information
Ingredients
- 1 cup wild rice
- 3 cups water
- 4 tablespoons butter
- 1 medium (finely chopped) yellow onion
- 2 stalks (diced) celery
- 2 tablespoons (chopped) fresh parsley
- 1 teaspoon fresh thyme
- 2 cloves (minced) garlic
- 2 tablespoons all-purpose flour
- 1.5 cups chicken or vegetable broth
- 0.5 cup heavy cream
- 2 pounds (shucked and roughly chopped) cooked oysters
- 0.5 cup shredded Parmesan cheese
- 1 cup breadcrumbs
- 2 tablespoons olive oil
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with butter or non-stick spray.
Rinse the wild rice thoroughly under cold water. In a medium saucepan, bring 3 cups of water to a boil, add the wild rice, cover, and reduce heat to low. Simmer for 40-45 minutes until tender and water is absorbed. Drain any excess liquid if needed.
While the rice is cooking, heat 2 tablespoons of butter in a large skillet over medium heat. Add the chopped onion and celery, cooking for 5 minutes until softened. Stir in garlic, parsley, and thyme, cooking for another 1-2 minutes until fragrant.
Sprinkle the flour over the vegetables in the skillet and stir until the flour is fully incorporated. Gradually whisk in the chicken or vegetable broth, ensuring no lumps remain. Bring the mixture to a simmer and cook for 3-4 minutes until slightly thickened.
Reduce the heat to low and stir in the heavy cream. Add salt and black pepper to taste. Remove the skillet from the heat.
In a large mixing bowl, combine the cooked wild rice, chopped oysters, and the creamy vegetable mixture. Mix well to evenly distribute the ingredients.
Transfer the mixture into the prepared casserole dish, spreading it out in an even layer.
In a small bowl, combine the breadcrumbs, shredded Parmesan cheese, and olive oil. Sprinkle this mixture evenly over the casserole.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbling.
Let the casserole cool for 5-10 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 1351 mg | 59% | |
| Total Carbohydrate | 30.4 g | 11% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 4.2 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 231 mg | 18% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 446 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
