*  Exported from  MasterCook  *

                     Oysters and Wild Rice Casserole

Recipe By     : Mrs. Walker Moody (Sally)
Serving Size  : 1    Preparation Time :0:00
Categories    : Casseroles                       Rice
                Seafood                          Theme Week

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Ingredients:
   3      cups          hot wild rice -- drained*
     1/2  cup           onions -- chopped
   2      cups          celery -- chopped
     1/2  stick         butter -- or margarine
     1/2  cup           milk
   3      tablespoons   flour
     1/2  teaspoon      salt -- optional
     1/4  teaspoon      sage
     1/4  teaspoon      thyme
     1/8  teaspoon      black pepper
  16      ounces        oysters -- drained, 2 cans
   1      stick         butter -- melted,  (1/2 cup)
                        Ritz cracker crumbs

* (may substitute wild rice and long grain rice mixture)

Directions:
While rice is cooking according to package directions, brown onions and
celery in butter.  Remove from heat and add milk, flour, salt, sage,
thyme, and black pepper.  Add well-drained rice to mixture.  Pour into
2-quart casserole.  Drain oysters and let soak in lukewarm, melted
butter over rice mixture and spread the oysters evenly.  Top with Ritz
cracker crumbs.  Bake at 350 Degree F. for 45 minutes or until oysters
curl




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NOTES : Notes: 
           This recipe was found in the "A Taste of Georgia", published
originally in 1977, the one this recipe is from is 9th printing 1988. 
            Library of Congress Card #77-79768
            ISBN 0-9611002-0-6
           A Taste of Georgia, Copyright, 1977 - Newnan Junior Service
League, Inc. Newnan, Georgia