(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
Scalloped Oysters Casserole Recipe
Ingredients:
- 2 pints shucked oysters
- 1 cup cracker crumbs
- 1/2 cup melted butter
- 1 cup milk
- 1 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp paprika
Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the cracker crumbs and melted butter.
- In a baking dish, layer half of the oysters.
- Sprinkle half of the cracker crumb mixture over the oysters.
- Repeat the layers with the remaining oysters and cracker crumbs.
- In a separate bowl, mix together the milk, heavy cream, salt, black pepper, and paprika.
- Pour the milk mixture over the layered oysters and cracker crumbs.
- Bake in the preheated oven for 30 minutes, or until the top is golden brown and bubbly.
- Let it cool for a few minutes before serving.
What You Will Need
Read more: Scalloped Apples Casserole Recipe
What you will need to make scalloped oysters casserole
- Shucked oysters: Fresh oysters provide the main flavor and texture, making the dish rich and briny.
- Cracker crumbs: Adds a crunchy texture and helps absorb the creamy mixture, balancing the oysters.
- Melted butter: Enhances the richness and adds a buttery flavor, making the dish more indulgent.
- Milk: Combines with cream to create a smooth, creamy base that complements the oysters.
- Heavy cream: Adds extra creaminess and richness, making the casserole luxurious and velvety.
- Paprika: Provides a subtle hint of spice and color, enhancing the overall flavor profile.
Tools and Instruments Needed
What tools/instruments will be needed to make Scalloped Oysters Casserole Recipe
- Baking dish: Essential for layering oysters and cracker crumbs, ensuring even baking and a golden, bubbly top.
- Mixing bowl: Needed to combine cracker crumbs with melted butter and mix the milk, cream, and spices.
- Measuring cups: Accurate measurements of milk, cream, and other ingredients are crucial for the right consistency.
- Oven: Bakes the casserole to perfection, creating a golden brown, bubbly top layer.
- Spoon: Useful for spreading cracker crumbs and pouring the milk mixture evenly over the layers.
Scalloped Oysters Casserole Recipe
A delicious and creamy scalloped oysters casserole that's perfect for any occasion.
Print
Jump to comment
Ingredients:
Main Ingredients
- 2 pints shucked oysters
- 1 cup cracker crumbs
- 1/2 cup butter melted
- 1 cup milk
- 1 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp paprika
Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the cracker crumbs and melted butter.
- In a baking dish, layer half of the oysters.
- Sprinkle half of the cracker crumb mixture over the oysters.
- Repeat the layers with the remaining oysters and cracker crumbs.
- In a separate bowl, mix together the milk, heavy cream, salt, black pepper, and paprika.
- Pour the milk mixture over the layered oysters and cracker crumbs.
- Bake in the preheated oven for 30 minutes, or until the top is golden brown and bubbly.
- Let it cool for a few minutes before serving.
Notes:
For a richer flavor, you can add a bit of grated Parmesan cheese on top before baking.
Read more: Oyster Rockefeller Casserole Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 20gProtein: 15gFat: 25gSaturated Fat: 15gCholesterol: 100mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 3mg
Keywords:
Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed, but don't bake.
- Cover tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but don't bake.
- Wrap tightly with plastic wrap, then cover with aluminum foil.
- Freeze for up to 2 months.
- When ready to bake, thaw in the fridge overnight.
- Let sit at room temperature for 30 minutes before baking.
- Bake as directed.
For a richer flavor, try adding a splash of dry sherry to the milk mixture before pouring it over the oysters.
Frequently Asked Questions
FAQ:
How do I know when the casserole is done baking?
The top should be golden brown and bubbly after about 30 minutes.
Can I use fresh oysters instead of shucked ones?
Yes, just make sure to clean and shuck them before using.
What kind of crackers work best for this recipe?
Saltine or oyster crackers are ideal, but any plain, unsweetened cracker will do.
Can I substitute milk with a non-dairy alternative?
Yes, you can use almond milk or another non-dairy milk, but it may slightly alter the taste.
How long can I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat before serving.
0 thoughts on “Scalloped Oysters Casserole Recipe”