Low Carb Oyster Casserole Recipes

LOW CARB OYSTER CASSEROLE

Steps:

• Preheat oven to 350°F.
• Drain oysters and place half of them in a lightly greased shallow 2-quart baking dish; sprinkle with salt, pepper, and hot sauce.
• Top with half each of the vegetables, lemon juice, and Worcestershire sauce.
• Sprinkle with half the cracker crumbs.
• Drizzle with half the butter and half-and-half. Top with remaining oysters, vegetables, lemon juice, and.
• Worcestershire sauce.
• Add remaining crumbs, butter, and half-and-half.
• Sprinkle paprika over all.
• Bake for 40 minutes, or until bubbly and lightly browned.

OYSTER CASSEROLE

Steps:

• Preheat oven to 350°F.
• Drain the oysters and place half of them in a lightly greased shallow 2-quart baking dish; sprinkle with half of the salt, pepper, and hot sauce.
• Top with half of each of the vegetables, lemon juice, and Worcestershire sauce.
• Sprinkle with half of the cracker crumbs.
• Drizzle with half of the butter and half-and-half.
• Repeat the layers one more time then sprinkle paprika over all.
• Bake for 40 minutes, or until bubbly and lightly browned.

LOWER-CARB HEALTHY VEGETABLE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Oil a 7x10-inch, 2-quart baking dish.
• Warm 1 tablespoon olive oil in a skillet until it shimmers. Add onion and taco seasoning; cook and stir until onion begins to soften, 3 to 5 minutes.
• Remove from heat and stir in riced cauliflower. Pour mixture into the prepared baking dish.
• Stir together eggs and cream in a bowl until well blended; pour over the cauliflower mixture and gently work it in until it surrounds the cauliflower mixture. Sprinkle 1/4 cup grated pepper Jack cheese on top.
• Place alternating slices of zucchini, yellow squash, and tomato on top of the cheese layer. Drizzle vegetables with remaining olive oil and season with salt and pepper.
• Bake in the preheated oven for 20 minutes. Sprinkle remaining 1/4 cup cheese on top of the vegetables and bake for 10 more minutes. Garnish with lime and cilantro.

OYSTER CASSEROLE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch casserole dish. Drain the oysters, reserving juice.
• In a small mixing bowl combine margarine and crushed saltine crackers. Cut the oysters into small pieces, set aside. In a small mixing bowl combine cream, oyster juice and Worcestershire sauce.
• Spread one can of corn onto the bottom of the casserole dish. Layer 1/2 of the oysters over the corn, 1/2 of the cracker mixture. Repeat layering with remaining ingredients. Pour the oyster juice mixture over the top of the entire casserole. Cover the casserole dish with aluminum foil.
• Bake casserole for 20 minutes. Remove foil and bake an additional 30 minutes.