Ham And Oyster Casserole Food

HAM AND OYSTER PIE

Steps:

• Firstly, drain oysters and reserve liquid.
• Saute onion in butter until transparent.
• Melt remaining butter.
• Add flour to this.
• Stir well until smooth.
• Add oyster liquid, wine and milk.
• Cook until thick.
• Stir often.
• Remove from heat.
• Add oysters, onion, ham and lastly peas.
• Pour into a buttered 2 quart casserole.
• Bake uncovered for 15 minutes at 400 degrees Fahrenhit.

HAM AND OYSTER CASSEROLE

Steps:

• Melt 3 tablespoons butter.
• Add flour and stir over low heat without permitting flour to brown (about 5 minutes).
• Add chicken stock and cream gradually.
• Continue to cook, stirring constantly, until sauce is thick and smooth.
• Put in a pan over hot water and add sherry and ham.
• In another skillet, melt 1 tablespoon butter and add oysters and juice.
• Cook until edges curl.
• Add oysters to sauce and heat thoroughly without boiling.
• Add salt and pepper for taste.
• Serve in pastry shells or on toast.

HUMBLE HAM CASSEROLE

Steps:

• Preheat the oven to 400 degrees F. Butter a shallow 3-quart baking dish. In a medium saucepan, melt the butter over medium heat. Add the leeks and thyme and cook, stirring occasionally, until the leeks are softened, about 5 minutes. Sprinkle with the flour; stir and cook 2 minutes. Whisk in the milk and half-and-half, bring to a simmer and cook until thickened, about 5 minutes. Season with the nutmeg, salt and pepper. Remove from the heat.
• Peel and thinly slice the potatoes about 1/8 inch thick. Spread about 1 cup of the cream sauce in the bottom of the buttered baking dish. Layer with half of the potatoes, half of the cheddar and all of the ham. Spread with another cup of sauce. Layer the rest of the potatoes over the top, then add the rest of the sauce. Sprinkle with the remaining cheddar, the breadcrumbs and parmesan.
• Cover the dish with foil and bake until the potatoes are just tender, 35 to 40 minutes. Uncover and bake until the top is browned and bubbly, 15 to 20 more minutes. Let sit 10 minutes before serving.

MOTHER'S HAM CASSEROLE

Steps:

• Preheat oven to 375°. In a saucepan, bring the potatoes, carrot, celery and water to a boil. Reduce heat; cover and cook until tender, about 15 minutes. Drain. , In a large skillet, saute ham, green pepper and onion in 3 tablespoons butter until tender. Add the potato mixture. Transfer to a greased 1-1/2-qt. baking dish. , In a large saucepan, melt the remaining butter; stir in flour until smooth. Gradually whisk in the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese and stir until melted. , Pour over ham mixture. Sprinkle with bread crumbs. Bake until heated through, 25-30 minutes.

CRAB AND OYSTER COMPANY CASSEROLE

Steps:

• Drain oysters and reserve liquor.
• Cook oysters in melted butter till edges just begin to curl. Remove from heat.
• Add crab meat and fold gently.
• Add Old Bay, salt, pimento, crushed red pepper flakes, and 1/4 cup fresh parsley.
• Gently sir in rice and wild rice. Set aside.
• In another bowl, combine soup, sherry, reserved oyster liquor and mix well.
• Turn mixture into well greased 2 quart casserole.
• Pour liquid over mixture.
• Top with ham. Sprinkle with parsley. Dot with butter.
• Bake at 350 till heated through, approximately 25-30 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.

OYSTER CASSEROLE

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.