OYSTER CASSEROLE
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
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
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 NOODLE CASSEROLE
Steps:
- 1. Preheat the over to 425.
- 2. Cook the noodles according to the package directions, drain thoroughly in a colander and set aside.
- 3. Meanwhile, drain the oysters, reserving the liquor and set both aside.
- 4. Melt 3 tablespoons of the butter in a 1-quart saucepan over moderate heat; add the onion and green pepper and cook, uncovered, for 5 minutes, or until the onion is soft.
- 5. Blend in the flour with a wire whisk, then add the milk, and stir vigorously until the mixture is thickened and smooth--about 3 minutes; add the oyster liquor, salt, black pepper and cayenne pepper.
- 6. Place half the noodles in a buttered 1 1/2 quart casserole, cover with the oysters, then add the remaining noodles.
- 7. Pour the sauce over all, top with the bread crumbs, dot with the remaining 3 tablespoon of butter, and bake, uncovered for 15 minutes or until brown and bubbly.
OYSTER CASSEROLE
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
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
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 :
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