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.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with butter or non-stick spray.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Reduce the heat to low and stir in the heavy cream. Add salt and black pepper to taste. Remove the skillet from the heat.

Step 6

In a large mixing bowl, combine the cooked wild rice, chopped oysters, and the creamy vegetable mixture. Mix well to evenly distribute the ingredients.

Step 7

Transfer the mixture into the prepared casserole dish, spreading it out in an even layer.

Step 8

In a small bowl, combine the breadcrumbs, shredded Parmesan cheese, and olive oil. Sprinkle this mixture evenly over the casserole.

Step 9

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbling.

Step 10

Let the casserole cool for 5-10 minutes before serving. Garnish with additional parsley if desired.

Nutrition Facts

Serving size	(1946.7g)

Amount per serving	% Daily Value*
Calories	3293.4

Total Fat 195.4g	0%
Saturated Fat 79.8g	0%
Polyunsaturated Fat 22.2g
Cholesterol 772.4mg	0%
Sodium 9314.9mg	0%
Total Carbohydrate 265.2g	0%
Dietary Fiber 17.8g	0%
Total Sugars 20.9g
Protein 125.1g	0%

Vitamin D 9.0IU	0%
Calcium 1254.3mg	0%
Iron 61.2mg	0%
Potassium 2652.4mg	0%

*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.

Source of Calories

Fat: 53.0%

Protein: 15.1%

Carbs: 32.0%