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Oyster Rice Casserole 1/2 cup of minced onion
2 cups of chopped celery
8 tablespoons of butter
3 tablespoons of flour
1/2 cup plus 3/4 soup can of milk
3 cups of hot cooked rice
1/2 teaspoon of salt
1/4 teaspoon of sage
1/4 teaspoon of thyme
1/8 teaspoon of pepper
1/4 cup of chopped pecans
1 pint of oysters, drained
1/2 cup of cheese Ritz cracker crumbs
one 2 ounce can of mushrooms and liquid
1 can of mushroom soup
Brown the onions and celery in 4 tablespoons hot butter. Stir in
flour, 1/2 cup of milk,, rice, salt, sage, thyme, pepper and
pecans, pour into 12 x 7 1/2x 2 inch dish. Dip oysters into 4
tablespoons of melted butter, rill in cracker crumbs. Arrange
oysters on top of rice. Place under broiler until oysters curl.
Heat mushrooms and liquid, soup and 3/4 can milk pour over
casserole. Yield 6 servings
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