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2 c. Uncle Ben's long grain
and wild rice
1/2 c. melted butter
4 doz. oysters
salt and pepper to taste
1 can cream of chicken soup
1 c. light cream
1 1/2 Tbsp. onion powder
3/4 tsp. thyme
1 Tbsp. curry powder
1/4 c. hot water

Cook rice according to package directions; combine with
butter. Place half the rice in casserole. Add half the
oysters. Season with salt and pepper. Repeat layers. Combine
soup, cream, onion powder, thyme, curry powder and hot water in
saucepan; heat through. Pour over oysters. Bake in preheated
300 degrees oven for 45 minutes.

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