Creamy Scalloped Oyster Casserole
This baked oyster casserole recipe gets its flavor from oyster liquor and butter. Cream and milk make it rich, and cracker crumbs provide texture.
- Serves: 8 persons
- 1medium onion (chopped)
- 1 ½cups/3 sticks butter or margarine (melted)
- 1teaspoon celery salt
- 1dash pepper (or to taste)
- 1lemon (juice)
- 1 ½teaspoons Worcestershire sauce
- 2tablespoons parsley (chopped, fresh)
- 5cups saltine crackers (coarsely crumbled)
- 1quart shucked oysters (drained, reserve the liquor)
- 1cup oyster liquor (reserved)
- ½cup light cream
- ½cup milk
Step 1Gather the ingredients.
Step 2Heat the oven to 350 F (180 C/Gas 4). Butter a 2 1/2-quart baking dish.
Step 3In a large skillet or sauté pan, cook the onion in melted butter until tender, not browned. Add celery salt, pepper, lemon juice, Worcestershire sauce, parsley, and crackers.
Step 4In the prepared casserole, layer one-third of the crumbs and half of the oysters. Repeat with another one-third of the crumbs and the remaining oysters; top with the remaining one-third of the crumbs.
Step 5Combine the oyster liquor, cream, and milk in a bowl.
Step 6Pour the cream mixture over casserole.
Step 7Bake for 35 to 45 minutes or until edges of the oysters curl.
Step 8Serve the scalloped oyster casserole warm and enjoy. The oyster casserole can also be served for a casual meal or lunch, accompanied by a green salad. Refrigerate any leftovers and enjoy them within three to four days. If you won't be using it in that time, freeze the leftovers. For the best quality, use frozen leftovers within four to six months.