Low Carb Oyster Casserole Food

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.

SCALLOPED CORN AND OYSTERS

Steps:

• Preheat oven to 325 degrees.
• Butter a 1 1/2 qt baking dish.
• Mix butter, flour, sugar and salt with fork in a large bowl until blended.
• Add the eggs and beat well.
• Stir in corn and milk.
• Stir in oysters.
• Pour into dish and bake for 20 minutes.
• Stir again and continue baking until golden and an inserted knife comes out clean.
• Enjoy!

MOM'S OYSTER CASSEROLE

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.

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.

LOUISIANA OYSTER CASSEROLE

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.

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.