OYSTER CRACKER RECIPE RECIPES

Name: Mom's Oyster Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 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

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

Ingredients

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

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

Ingredients

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.

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