Oyster Casserole Recipe Whats Cooking America Food

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.

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 (OSTIONES EN CAZUELA)

Steps:

• Drain shucked oysters. Mix oysters and tomatoes. Arrange in an ungreased oblong baking dish. Pour 1/4 cup of the half-and-half over mixture.
• Mix the remaining ingredients except lemon wedges and remaining half-and-half. Sprinkle over oysters and tomatoes.
• Pour remaining half-and-half over crumb mixture. Cook uncovered at 375 degrees until light brown, about 30 minutes. Garnish with lemon or lime wedges.

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.

OYSTERS AND ARTICHOKE CASSEROLE

Steps:

• Cook artichoke hearts as directed on package.
• Place in a flat, buttered casserole.
• Cover with sautéed mushrooms.
• Cook oysters in their liquid until edges begin to curl.
• Drain thoroughly in colander, reserving liquid.
• Melt butter and sauté onion until tender; add parsley and cook a minute.
• Add flour, stirring until smooth.
• Add enough white wine to oyster liquid to make 1 1/2 cups.
• Add seasonings and stir constantly until thick.
• Add oysters and spoon mixture over artichokes and mushrooms.
• Arrange lemon slices over top; add a dash or two of paprika and bake at 350°F about 10 minutes or until bubbling.

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.

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.