*  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