Oyster Mushroom Casserole


 Oyster Mushroom Casserole

4 cups cooked Basmati or other rice
1 bundle of scallions (about 6) chopped; with green portion
2 Tbs butter
2 Tbs olive oil
1 lb fresh oyster mushrooms
2 Cloves garlic – minced
1 can Cream of Chicken soup 1 can Cream of Mushroom Soup (“with roasted garlic” is best)

Some plain bread crumbs
1 more Tbs butter for dotting the crumb layer

In butter and olive oil, sauté scallions on medium heat until whites becoming translucent
Add garlic, stir, then Add chicken?? See tips below)
Add chopped oyster mushrooms and stir
When oysters become soft and viscid add both cans of soup (do NOT dilute)
Mix oyster and soup mixture well, then add rice and mix well.
Turn the resulting mixture into casserole dish; cover barely with breadcrumbs; dot with butter

Bake uncovered at 350 degrees for about 25 minutes.

Serve – yummy!

Tips: If you use an oven proof pot, such as a La Creuset 7 Qt. French Oven (or similar Dutch oven), everything can be done in the same pot!! I cook my rice in a rice steamer that holds the rice warm for 2 hours. Adding some diced white meat of chicken to the onion sauté is a good way to “kick up” the dish. Lastly, this dish makes wonderful “warm and eat” leftovers for lunch at work the next day. Good Eats!


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