Oyster And Wild Rice Casserole

• 1 (6 ounce) package long grain and wild rice blend (Uncle Ben's)
• 1/2 cup cream of chicken soup
• 1/2 cup half-and-half
• 1 tablespoon finely chopped onion
• 1 teaspoon curry powder
• 1/2 teaspoon dried thyme
• 3 dashes Worcestershire sauce
• 1/4 cup dry sherry
• 1 pint oyster, drained
• 8 mushroom caps
• 1 tablespoon lemon juice
• fresh parsley sprig

1. Prepare rice according to package directions; set aside.
2. In a bowl, combine the next 6 ingredients; mix well.
3. Pour sherry into a lightly greased 10x6 inch baking dish; top with half the rice.
4. Pour 1/2 of the soup mixture over the rice.
5. Arrange oysters and mushroom caps over soup mixture; sprinkle with lemon juice.
6. Top with remaining rice and soup mixture.
7. Bake, uncovered, in a preheated 350u0b0 oven for 45 minutes.
8. Garnish with parsley sprigs.

long grain, cream of chicken soup, onion, curry powder, thyme, worcestershire sauce, sherry, oyster, mushroom caps, lemon juice, parsley sprig

Taken from www.food.com/recipe/oyster-and-wild-rice-casserole-219752 (may not work)