Try this Oyster and Rice Casserole recipe, or contribute your own.
Suggest a better descriptionCook 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. From the
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Serving Size: 1 Serving (58g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 150 | ||
Calories from Fat: 129 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.3g | 19 % | |
Saturated Fat 9g | 45 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 40.7mg | 13 % | |
Sodium 86.6mg | 3 % | |
Potassium 147.4mg | 4 % | |
Total Carbohydrate 4.6g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 4.2g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 150
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