Recipe information
Yield
serves 10 to 12
Ingredients
Preparation
Step 1
Preheat the oven to 350 degrees. In a saucepan, bring the beef broth and water to a boil. Add the rice, bring to a boil again, reduce heat, and simmer covered for 25 minutes. Drain any liquid remaining. Add 1/2 cup of the butter and stir; fluff with a fork.
Step 2
Sauté the drained oysters in 1/4 cup of the butter over medium-high heat until the edges curl, approximately 3 to 5 minutes. Remove the oysters with a slotted spoon; set aside. Place half of the rice in a greased 13 × 9 × 2-inch baking dish. Cover it with oysters and sprinkle with hot sauce and salt and pepper to taste. Top with the remaining rice.
Step 3
In a saucepan, heat the mushroom soup over medium heat. Add the half-and-half, onion powder, and garlic salt. Pour over the oyster mixture. Bake for 35 to 40 minutes, until golden brown and bubbling. Garnish with parsley.
