Moms Oyster Casserole Recipes

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OYSTER CASSEROLE



Oyster Casserole image

Crumbled crackers often top this casserole, but we prefer homemade breadcrumbs because they soak up more butter.

Provided by Pam Lolley

Categories     Casserole

Time 30m

Yield Serves 4

Number Of Ingredients 15

5 tablespoons salted butter, divided
¼ cup chopped yellow onion
¼ cup chopped green bell pepper
¼ cup chopped celery
2 scallions, thinly sliced
1 teaspoon minced garlic
2 (16-oz.) containers fresh oysters, drained well
4 ounces fresh mushrooms, sliced (about 1 ½ cups)
2 tablespoons all-purpose flour
½ cup heavy cream
1 ounce Parmesan cheese, grated (about ¼ cup)
¾ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon ground nutmeg
1 cup coarse fresh breadcrumbs (from ¼ baguette)

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.

OYSTER CASSEROLE



Oyster Casserole image

Quick and easy oyster casserole.

Provided by Pearl

Categories     Seafood     Shellfish     Oysters

Time 1h

Yield 8

Number Of Ingredients 6

1 cup butter, melted
½ (16 ounce) package saltine crackers, crushed
2 (8 ounce) cans oysters
1 ½ tablespoons heavy whipping cream
1 teaspoon Worcestershire sauce
2 (14.75 ounce) cans cream-style corn

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.

Nutrition Facts : Calories 446.4 calories, Carbohydrate 41 g, Cholesterol 95.6 mg, Fat 29 g, Fiber 2.1 g, Protein 8.6 g, SaturatedFat 16.1 g, Sodium 828.6 mg, Sugar 3.5 g

MOM'S OYSTER STEW



Mom's Oyster Stew image

Oyster stew is whipped up in a matter of minutes. The fresher the oysters, the better the flavor. A fresh tasty, savory version that's sure to please.

Provided by Kathi Harrison Smith

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 20m

Yield 4

Number Of Ingredients 10

3 tablespoons butter
1 clove garlic, sliced
½ teaspoon salt
⅛ teaspoon ground white pepper
1 cup milk
½ cup half-and-half cream
1 pint fresh shucked oysters
2 tablespoons chopped fresh parsley
1 pinch cayenne pepper
¼ cup sherry wine, or to taste

Steps:

  • Melt the butter in a saucepan over medium heat. Add the garlic, salt and pepper; cook and stir until fragrant, about 5 minutes. Stir in the milk and half-and-half, and transfer to the top of a double boiler. If you do not have one, set the pan of soup over a pan of simmering water.
  • When the milk is hot, add the oysters and heat just until the oysters are opaque. Do not allow to boil. Season with fresh parsley, cayenne pepper and sherry. Go easy on the sherry until you are sure you like it in the stew.

Nutrition Facts : Calories 315.9 calories, Carbohydrate 15.7 g, Cholesterol 156.5 mg, Fat 18.8 g, Fiber 0.1 g, Protein 18.9 g, SaturatedFat 10.1 g, Sodium 952.6 mg, Sugar 3 g

OYSTER CASSEROLE



Oyster Casserole image

Provided by Andrea Albin

Categories     Milk/Cream     Egg     Side     Bake     Christmas     Thanksgiving     Quick & Easy     Dinner     Casserole/Gratin     Seafood     Oyster     Christmas Eve     Breadcrumbs     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 (side dish) servings

Number Of Ingredients 8

4 cups coarse fresh bread crumbs (from 8 slices firm white sandwich bread)
4 large eggs
1 cup heavy cream
1 cup whole milk
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1/4 cup finely chopped flat-leaf parsley
3 dozen shucked oysters (preferably medium; halved if large; about 1 cup), drained if necessary and gently patted dry

Steps:

  • Preheat oven to 375°F with rack in middle. Butter a 2-quart shallow baking dish.
  • Spread bread crumbs in a 4-sided sheet pan and bake, stirring occasionally, until golden-brown, about 15 minutes. Transfer to a plate to cool slightly.
  • Whisk together eggs, cream, milk, lemon juice, Worcestershire sauce, parsley, and 1/4 teaspoon each of salt and pepper in a medium bowl. Gently stir in oysters and bread crumbs.
  • Pour into baking dish and bake until custard is set and top is golden, 25 to 30 minutes.
  • What to drink:
  • Lagier Meredith Mount Veeder Napa Valley Syrah '06

OYSTER CASSEROLE



Oyster Casserole image

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.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 9 servings.

Number Of Ingredients 8

1-1/2 cups crushed butter-flavored crackers (about 38 crackers)
1/2 cup butter, melted
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 pint shucked fresh oysters, drained
1/3 cup condensed cream of mushroom soup, undiluted
2 tablespoons milk

Steps:

  • 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.

Nutrition Facts :

MOM'S OYSTER CASSEROLE



Mom's Oyster Casserole 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.

Provided by Tish in OH

Categories     Thanksgiving

Time 1h

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, Fat 26.9, SaturatedFat 15.6, Cholesterol 107.7, Sodium 351.4, Carbohydrate 15.4, Fiber 0.6, Sugar 0.4, Protein 10.3

LOUISIANA OYSTER CASSEROLE



Louisiana Oyster Casserole image

Make and share this Louisiana Oyster Casserole recipe from Food.com.

Provided by Bluenoser

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 pint oyster, drained
2/3 cup chopped parsley
2/3 cup green onion, finely chopped
1 cup cracker crumb
1/2 cup butter
1 lemon, juice of
1/2 teaspoon dry mustard
1 teaspoon Worcestershire sauce

Steps:

  • Pour the oysters into a shallow 9" pie plate.
  • Sprinkle with parsley and onions.
  • Scatter the cracker crumbs on top.
  • Melt butter and add lemon juice, mustard and Worcestershire sauce.
  • Pour mixture over the crumbs and bake 450F until oysters curl slightly and crumbs are brown appro 10-15 minutes.

Nutrition Facts : Calories 420.1, Fat 26.3, SaturatedFat 15.3, Cholesterol 117.6, Sodium 313.8, Carbohydrate 32.2, Fiber 1.6, Sugar 1, Protein 14.4

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Top Asked Questions

How do you make oyster casserole?
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.
How do you cook oysters on crackers?
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.
What is your oyster recipe of the day?
Oysters cooked in cream with leeks and bacon get topped with mashed potatoes and breadcrumbs in Your Oyster Recipe of the Day: Crawfish Macaroni and Cheese with Fried Oysters. New Orleans chef Nick Gile tops a decadent, crawfish, bacon and jalapeno Your Oyster Recipe of the Day: Wild Rice and Oyster Casserole.
What temperature do you cook oysters in the oven?
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.

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