OYSTER CASSEROLE RECIPE:
Steps:
- Preheat over to 400 degrees F. Generously grease a shallow 1 1/2-quart casserole dish.
- If your oysters are not shucked, shucking oysters, and drain well.
- Sprinkle 1/2 of the saltine cracker crumbs over the bottom of prepared casserole dish. Lay half of the oysters on top of the cracker crumbs, then sprinkle with 1/2 of the onions, 1/2 of the parsley, 1/2 of the lemon juice, salt, pepper, and 1/2 teaspoon Worcestershire sauce. Dot generously with 1/2 of the butter and pour 1/2 of the cream over the top.
- Repeat layers with the remaining oyster, onions, parsley, lemon juice, salt and pepper, and Worcestershire sauce. Dot with the remaining 1/2 of the butter. Spread the remaining 1/2 cup of cracker crumbs for the top. Pour the remaining 1/2 of the cream over the top. Add a dash of Tabasco if desired before covering with the remaining saltine cracker crumbs. Dust the top with paprika, using enough to make it really red.
- Bake for 30 minutes. Remove from oven and serve hot.
- Makes 6 servings.
OYSTER CASSEROLE
A traditional must have on our holiday table, this oyster casserole is acrowd favorite and super buttery, briney and delicious.
Provided by Brittany
Categories Main Course Side Dish
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees.
- After collecting the 1/4 C oyster liquor, drain the oysters in a colander. Pick through the oysters and pick out any bits of shell that might be in there, I like to pull off the tough muscle attached to them. You can easily feel it and pull it free of the oyster.
- Crush the saltine crackers with your hand in a plastic baggie. Crush enough to get two cups. Transfer the crackers to a bowl. Do this to the Ritz crackers as well. You need 1 cup of the Ritz. Mix in the melted butter, salt and pepper and combine with your hands.
- Mix the half and half, oyster liquor, and worcestershire sauce in a small bowl.
- In a 13" x 9" casserole dish sprinkle 1/3 of the cracker mixture on the bottom. Dollop the crackers with half of the oysters. Sprinkle with another 1/3 of the cracker mixture and dollop with the remaining oysters. Then pour the liquid evenly over the whole thing. Top with the remaining third of crackers and the chopped parsley.
- Bake for 45 minutes to 1 hour. You want everything to be nice and brown and bubbly. Let it cool for five minutes before digging in!
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.
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
OYSTER CASSEROLE
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
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
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
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
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
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
CHICKEN AND OYSTER CASSEROLE
A New England delight from that chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Chicken
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350F and butter a casserole dish.
- Dredge chicken with flour, salt and pepper; place in prepared baking dish.
- Pour boiling water over top, cover and bake until tender, about an hour.
- Remove from oven, add cream, butter and oysters.
- Cover, return to oven and cook for an additional ten minutes or until edges of the oysters curl.
- Serve at once with hot biscuits.
Nutrition Facts : Calories 842.2, Fat 60.7, SaturatedFat 23.1, Cholesterol 298.8, Sodium 651.6, Carbohydrate 13.8, Fiber 0.2, Sugar 0.1, Protein 57.2
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