OYSTER CASSEROLE RECIPES
MOM'S OYSTER CASSEROLE RECIPE - FOOD.COM
My mother has made this casserole every thanksgiving for as long as I can remember. It just wouldn't be the holidays without it. If my brother can't make it home for the holidays, it is one of his special requests when he is able to get home. The prep time is me using a food processor to chop and doesn't include the time to cut oysters in half if they are too large. I hope you enjoy it as much as my family does.
Total Time 1 hours
Prep Time 30 minutes
Cook Time 30 minutes
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°.
- Drain oysters well, reserving liquid.
- Generously grease a shallow 1-1/2-quart casserole dish.
- Sprinkle half the crackers over the bottom.
- Lay half the oysters on top of crackers.
- Sprinkle with half the onions, parsley, lemon juice, salt, pepper and Worcestershire sauce.
- Dot generously with butter and pour half the cream, milk and reserved juice from the oysters.
- Repeat the layers but save the remaining cracker crumbs for the top.
- Add a dash of Tabasco if desired before covering with the crumbs.
- Cover with the remaining cracker crumbs.
- Dust enough with paprika to make it really red on top.
- Bake 30 minutes or until the casserole is set (when you jiggle it, it shakes like set Jello).
- Serve hot.
Nutrition Facts : Calories 341.7, FatContent 26.9, SaturatedFatContent 15.6, CholesterolContent 107.7, SodiumContent 351.4, CarbohydrateContent 15.4, FiberContent 0.6, SugarContent 0.4, ProteinContent 10.3
OYSTER CASSEROLE | MARYLANDS BEST
Provided by Deborah Proud
Number Of Ingredients 15
Steps:
- Preheat broiler. Melt 2 tablespoons of the butter in a skillet over medium-high. Add onion, bell pepper, celery, scallions, and garlic. Cook, stirring, until vegetables soften, 5 to 7 minutes. Add oysters and mushrooms. Bring to a simmer, and cook, stirring often, 5 minutes. Set aside.
- Melt 1 tablespoon of the butter in a small saucepan over medium. Whisk in flour, and cook, whisking constantly, until smooth, 30 seconds to 1 minute. Add cream, and cook, whisking constantly, until very thick and beginning to bubble. Add Parmesan, and cook, whisking constantly, until cheese is melted. Remove from heat.
- Using a fine wire-mesh strainer, strain oyster mixture; discard liquid. Add oyster mixture to cheese sauce; stir until fully incorporated. Stir in salt, pepper, and nutmeg. Spread mixture in a lightly greased (with cooking spray) 11- x 7-inch baking dish. Melt remaining 2 tablespoons of butter; toss breadcrumbs with melted butter. Sprinkle breadcrumbs over oyster mixture.
- Broil on middle rack of oven until breadcrumbs are deep golden brown and mixture is bubbly, 4 to 5 minutes.
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The holidays are the perfect time to indulge in a rich and buttery dish like this. You can assemble and refrigerate it the night before, then top with the remaining crumbs and seasonings just before baking.
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- In a small bowl, toss the cracker crumbs and butter. In another bowl, combine the salt, nutmeg and pepper. In a greased 11x7-in. baking dish, layer half of the crumbs, half of the oysters and 1/4 teaspoon of seasoning mixture., Combine soup and milk; pour over the top. Layer with remaining oysters and another 1/4 teaspoon of seasoning mixture. Top with remaining crumbs and seasonings. Bake, uncovered, at 400° for 20-25 minutes or until hot and bubbly.
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When I was teaching on Daufuskie Island in 1969, I would begin to pass the black oystermen who worked the mud flats as I left the inland waterway for the boat ramp in Bluffton. On three different occasions, they would flag me down as I passed them and I would tow their bateaux into the Bluffton oyster factory. They were weathered, hardworking men, and they would often press on me a couple buckets of freshly picked oysters for my services. If there is anything better than a raw oyster in the known world, it has to be hidden in the egg sac of a beluga sturgeon.One of the grand distinctions of life in the Lowcountry of South Carolina is that the oystermen and crabbers and shrimpers are still plying the waters in search of their catch. All are endangered species now, both the men who hunt them and the animals they seek. But I can look out my window onto Battery Creek and know that there are still productive and yielding oyster banks a mile from my home. --Pat Conroy
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OYSTER CASSEROLE RECIPE | ALLRECIPES
Nov 02, 1999 · Directions Instructions Checklist Step 1 Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch casserole dish. Drain the oysters, reserving juice. Step 2 In a small mixing bowl combine margarine and crushed saltine crackers. Cut the oysters into small pieces, set aside.
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Nov 11, 2016 · Directions Instructions Checklist Step 1 Preheat broiler. Melt 2 tablespoons of the butter in a skillet over medium-high. Add onion, bell pepper, celery, scallions, and garlic. Cook, stirring, until vegetables soften, 5 to 7 minutes. Add oysters and mushrooms. Bring to a simmer, and cook, stirring often, 5 minutes. Set aside. Step 2
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OYSTER CASSEROLE - SPICY SOUTHERN KITCHEN
Dec 10, 2016 · An oyster casserole is a must for our Christmas dinner. Usually we make a really simple one with oysters, crushed Saltine crackers, butter, and cream, but this year I wanted to change it up a little. This recipe is based off of one I saw in the December 2016 issue of Southern Living magazine.
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