OYSTER CASSEROLE WITH SALTINE CRACKERS RECIPES

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MOM'S OYSTER CASSEROLE RECIPE - FOOD.COM



Mom's Oyster Casserole Recipe - Food.com image

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

1 cup coarsely crumbled saltine crackers
1 pint shucked fresh oyster (30-40 depending on the size, cut them up if they are very large)
1/4 cup scallion, chopped
1/4 cup fresh parsley, chopped
1 tablespoon fresh lemon juice
1/2 teaspoon black pepper
1 teaspoon Worcestershire sauce
1/2 cup butter
1 cup light cream
1/2 cup milk
1 dash Tabasco sauce (optional)
paprika, for dusting
salt

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

SCALLOPED OYSTERS RECIPE | SOUTHERN LIVING



Scalloped Oysters Recipe | Southern Living image

In this recipe, the oysters are the star of the show—no bells or whistles required.

Provided by Nancie McDermott

Total Time 1 hours 0 minutes

Yield Serves 10

Number Of Ingredients 7

8 tablespoons cold butter, divided, plus more for greasing dish
1 ½ teaspoons kosher salt
1 teaspoon black pepper
2 pints fresh shucked oysters, undrained
1 cup heavy cream or whipping cream
5 cups finely crushed saltine crackers (from 2 cracker sleeves), divided
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Generously butter a 13- x 9-inch baking dish. Preheat oven to 350°F. Cut 6 tablespoons of the butter into ½-inch pieces, and set aside. Stir together salt and pepper in a small bowl, and set aside.
  • Pour oysters in liquid over a fine mesh strainer into a medium bowl. Measure ⅓ cup strained oyster liquid into a small bowl. (Discard remaining oyster liquid, or reserve for another use.) Stir cream into oyster liquid. Cut any large oysters into 2 or 3 pieces. Microwave remaining 2 tablespoons butter in a medium-size microwavable glass bowl on HIGH until melted, about 30 seconds. Add 1 cup of the crushed crackers. Stir to coat, and set aside.
  • Sprinkle bottom of prepared baking dish with 1 cup of the crushed crackers. Arrange one-fourth of the oysters, spaced a few inches apart, over crackers. Sprinkle with one-fourth of the salt-pepper mixture. Arrange one-fourth of the butter pieces around the oysters. Repeat layers 3 times using remaining crushed crackers, oysters, salt-pepper mixture, and butter pieces. Sprinkle evenly with reserved melted butter-cracker mixture.
  • Pour oyster liquid-cream mixture over layered mixture in baking dish. Bake in preheated oven until puffed up, firm, and heated through, 30 to 35 minutes. Sprinkle with parsley. Serve hot or warm.

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