Oyster And Wild Rice Casserole

• 2 1/2 cups water
• 1 3/4 cups fat-free, less-sodium beef broth, divided
• 1 (5-ounce) package uncooked long-grain and wild rice mix (such as Mahatma)
• 3 tablespoons butter, divided
• 1 to 4 dashes hot sauce
• 2 quarts shucked oysters, well drained
• Cooking spray
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 1/2 tablespoons minced shallots
• 1 garlic clove, minced
• 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup
• 1/2 cup half-and-half
• Chopped fresh parsley (optional)
• Crushed red pepper (optional)

1. Preheat oven to 350u0b0.
2. Bring 2 1/2 cups water and 1 1/4 cups broth to a boil in a medium saucepan; add rice mix. Cover, reduce heat, and simmer 25 minutes or until rice is tender. Drain well. Stir in 2 tablespoons butter and hot sauce; fluff with a fork.
3. Melt remaining 1 tablespoon butter in a large skillet over medium-high heat. Add oysters to pan; saute 3 minutes or until edges curl. Remove oysters with a slotted spoon; discard remaining cooking liquid.
4. Place half of rice mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange oysters evenly over rice; sprinkle with salt and black pepper. Top oysters with the remaining rice mixture.
5. Heat a small saucepan over medium heat. Coat pan with cooking spray. Add shallots and garlic to pan; cook 1 minute, stirring occasionally. Stir in remaining 1/2 cup broth and mushroom soup; cook 2 minutes or until thoroughly heated. Remove from heat; stir in half-and-half. Pour broth mixture evenly over rice mixture. Bake at 350u0b0 for 40 minutes or until golden brown and bubbly. Garnish with parsley and crushed red pepper, if desired.
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water, beef broth, longgrain, butter, hot sauce, oysters, cooking spray, salt, freshly ground black pepper, shallots, garlic, condensed reducedfat, fresh parsley, red pepper

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