Best 8 Deviled Oyster Casserole Recipes

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Deviled oyster casserole is a classic Southern dish that is both delicious and easy to make. This comforting casserole combines the rich flavor of oysters with a creamy sauce, crispy breadcrumb topping, and a blend of savory herbs and spices. Perfect for a special occasion or a cozy weeknight meal, deviled oyster casserole is sure to be a hit with the whole family.

Let's cook with our recipes!

OYSTER CASSEROLE



Oyster Casserole image

Crumbled crackers often top this casserole, but we prefer homemade breadcrumbs because they soak up more butter.

Provided by Pam Lolley

Categories     Casserole

Time 30m

Yield Serves 4

Number Of Ingredients 15

5 tablespoons salted butter, divided
¼ cup chopped yellow onion
¼ cup chopped green bell pepper
¼ cup chopped celery
2 scallions, thinly sliced
1 teaspoon minced garlic
2 (16-oz.) containers fresh oysters, drained well
4 ounces fresh mushrooms, sliced (about 1 ½ cups)
2 tablespoons all-purpose flour
½ cup heavy cream
1 ounce Parmesan cheese, grated (about ¼ cup)
¾ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon ground nutmeg
1 cup coarse fresh breadcrumbs (from ¼ baguette)

Steps:

  • Preheat broiler. Melt 2 tablespoons of the butter in a skillet over medium-high. Add onion, bell pepper, celery, scallions, and garlic. Cook, stirring, until vegetables soften, 5 to 7 minutes. Add oysters and mushrooms. Bring to a simmer, and cook, stirring often, 5 minutes. Set aside.
  • Melt 1 tablespoon of the butter in a small saucepan over medium. Whisk in flour, and cook, whisking constantly, until smooth, 30 seconds to 1 minute. Add cream, and cook, whisking constantly, until very thick and beginning to bubble. Add Parmesan, and cook, whisking constantly, until cheese is melted. Remove from heat.
  • Using a fine wire-mesh strainer, strain oyster mixture; discard liquid. Add oyster mixture to cheese sauce; stir until fully incorporated. Stir in salt, pepper, and nutmeg. Spread mixture in a lightly greased (with cooking spray) 11- x 7-inch baking dish. Melt remaining 2 tablespoons of butter; toss breadcrumbs with melted butter. Sprinkle breadcrumbs over oyster mixture.
  • Broil on middle rack of oven until breadcrumbs are deep golden brown and mixture is bubbly, 4 to 5 minutes.

OYSTER CASSEROLE



Oyster Casserole image

Quick and easy oyster casserole.

Provided by Pearl

Categories     Seafood     Shellfish     Oysters

Time 1h

Yield 8

Number Of Ingredients 6

1 cup butter, melted
½ (16 ounce) package saltine crackers, crushed
2 (8 ounce) cans oysters
1 ½ tablespoons heavy whipping cream
1 teaspoon Worcestershire sauce
2 (14.75 ounce) cans cream-style corn

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.

Nutrition Facts : Calories 446.4 calories, Carbohydrate 41 g, Cholesterol 95.6 mg, Fat 29 g, Fiber 2.1 g, Protein 8.6 g, SaturatedFat 16.1 g, Sodium 828.6 mg, Sugar 3.5 g

DEVILED OYSTERS



Deviled Oysters image

Make and share this Deviled Oysters recipe from Food.com.

Provided by Darkhunter

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

1 pint oyster, with liquid
1/4 cup melted butter
1 cup oyster crackers, crushed
1/2 cup green bell pepper, chopped
1/4 cup parsley, minced
1/2 cup onions, grated or 1/2 cup onion, finely chopped
1 garlic clove, minced
2 teaspoons Worcestershire sauce
2 eggs, hard cooked, chopped
3 eggs, lightly beaten
1/2 cup half-and-half
1 teaspoon mustard, Dijon
1/4 teaspoon cayenne pepper
1/2 teaspoon salt

Steps:

  • Toss together all ingredients, mixing well.
  • Pour into 1 1/2-2 quart casserole sprayed with non-stick spray or divide among 6 individual ramekins.
  • Bake at 375F until set and lightly browned.

DEVILED OYSTERS



Deviled Oysters image

Make and share this Deviled Oysters recipe from Food.com.

Provided by ratherbeswimmin

Categories     Weeknight

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 14

4 slices bread
2 pints oysters, drained and reserve juice
3 eggs
1 lemon, rind of, grated
6 green onions, finely chopped
1 cup finely chopped celery
1 cup finely chopped bell pepper
1/2 cup butter or 1/2 cup margarine
1 tablespoon Worcestershire sauce
hot pepper sauce (I use Tabasco)
salt
black pepper
cracker crumb
butter or margarine

Steps:

  • Crumble bread in mixing bowl.
  • Add oysters, oyster juice, and eggs; mix well.
  • Add grated lemon rind; beat well.
  • Saute onions, celery, and bell pepper in butter until transparent.
  • Add oyster mixture, Worcestershire, hot sauce, salt, and black pepper.
  • Cook stirring constantly, until oysters curl.
  • Place mixture in individual ramekins or casserole dish.
  • Sprinkle cracker crumbs on top; dot with butter.
  • Bake in 350 degrees about 30-40 minutes until bubbly and slightly browned.

Nutrition Facts : Calories 353.1, Fat 21.9, SaturatedFat 11.4, Cholesterol 221.9, Sodium 461.9, Carbohydrate 19.4, Fiber 1.5, Sugar 2.5, Protein 19.4

LEMON-CAPER DEVILED EGGS WITH FRIED OYSTERS



Lemon-Caper Deviled Eggs with Fried Oysters image

Provided by Katie Lee Biegel

Categories     appetizer

Time 1h5m

Yield 24 deviled eggs

Number Of Ingredients 17

12 large eggs
1 cup mayonnaise
1 tablespoon yellow mustard
2 teaspoons capers, rinsed and drained
1 small clove garlic, grated
Zest of 1 lemon
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
3/4 cup fine cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon paprika
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup milk
24 small oysters, shucked, with their liquor, if possible
Smoked hot paprika, for garnish

Steps:

  • For the deviled eggs: Fill a large saucepan with water and bring to a boil over high heat. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When cool enough to handle, peel the eggs.
  • Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites, cut-side up, on a serving platter. To the food processor, add the mayo, mustard, capers, garlic, lemon zest, 1/4 teaspoon salt and 1/4 teaspoon pepper. Process until well blended and smooth, then transfer to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the egg yolk mixture into the egg whites.
  • For the fried oysters: Fill a Dutch oven or deep, heavy saucepan with about 3 inches of oil and heat to 350 degrees F over medium-high heat.
  • In a shallow dish, combine the cornmeal, flour, baking powder, paprika, salt and pepper. Pour the milk and any oyster liquor into another shallow dish. Dip the oysters in the milk, then dredge them in the cornmeal mixture, shaking off the excess. If you like a thicker breading, repeat the process, dipping again in the milk and the cornmeal mixture.
  • Working in batches, lower the breaded oysters into the hot oil and fry, turning frequently, until golden brown, 1 1/2 to 2 minutes. Transfer to a paper-towel-lined plate to drain.
  • To assemble, place a fried oyster on each deviled egg and dust with paprika. Serve immediately.

DEVILED CRAB WITH OYSTERS BAKED ON THE HALF SHELL



Deviled Crab With Oysters Baked On The Half Shell image

Provided by Craig Claiborne And Pierre Franey

Categories     appetizer

Time 40m

Yield Six servings

Number Of Ingredients 21

1 pound lump crab meat
1 1/2 tablespoons butter
1/4 teaspoon finely minced garlic
1 tablespoon finely chopped onion
2 tablespoons finely diced sweet red pepper
2 tablespoons finely diced sweet green pepper
4 teaspoons dry mustard
1 tablespoon finely chopped green herbs, such as parsley, chervil and/or chives
1/2 teaspoon cayenne pepper
2 1/2 tablespoons flour
3/4 cup heavy cream
1 1/2 tablespoons prepared spicy brown mustard
1 1/2 teaspoons freshly squeezed lemon juice
2 egg yolks
Salt to taste, if desired
Freshly ground pepper to taste
18 oysters, shucked
6 tablespoons oyster liquor
18 oyster shells
1 cup fine fresh bread crumbs
Tartar sauce (see recipe)

Steps:

  • Pick over the crab meat, removing and discarding any shell or cartilage that may remain.
  • Heat the butter in a large skillet and add the garlic, onion and diced peppers. Cook, stirring, until the mixture is wilted. Add the dry mustard, chopped green herbs and cayenne pepper. Stir to blend.
  • Sprinkle with the flour and stir to blend. Add the cream gradually, stirring rapidly with a wire whisk. Cook until thickened. Remove the pan from the heat.
  • Stir in the spicy brown mustard, and when blended, add the crab meat. Stir gently to blend.
  • Add the lemon juice and egg yolks, salt and pepper to taste, and stir to blend.
  • Scrape the mixture into a mixing bowl and let stand until thoroughly cool. The mixture may be refrigerated overnight if desired.
  • Combine the oysters and oyster liquor in a saucepan and bring to the simmer. Simmer about 30 seconds or until the edges of the oysters start to curl. Line a dish with absorbent toweling. Using a slotted spoon, scoop the oysters from their cooking liquid and spoon them onto the paper. Discard the cooking liquid.
  • Place the oysters in the refrigerator until thoroughly cool. They may be covered and refrigerated overnight.
  • Rinse the oyster shells and pat them dry. Divide the crab-meat mixture into two portions. Fill the oyster shells with equal amounts of half of the crab mixture. Make a slight indentation in the center of each bit of filling. Place one oyster into each indentation.
  • Top each oyster with equal portions of the remaining crab mixture and smooth over the top, rounding it as necessary. Pour the fresh bread crumbs into a dish. Press the crab-and-oyster-filled shells into the bread crumbs to coat the tops thoroughly. Arrange the shells on a baking sheet.
  • When ready to cook, preheat the oven to 375 degrees.
  • Place the baking sheet in the oven and bake 15 minutes or more or until the filling is piping hot throughout and nicely browned on top. Serve with tartar sauce.

Nutrition Facts : @context http, Calories 565, UnsaturatedFat 11 grams, Carbohydrate 36 grams, Fat 25 grams, Fiber 2 grams, Protein 48 grams, SaturatedFat 11 grams, Sodium 1168 milligrams, Sugar 3 grams, TransFat 0 grams

EASY SCALLOPED OYSTERS



Easy Scalloped Oysters image

A holiday must at our house! Like an oyster casserole.

Provided by BlondeJJ

Categories     Seafood     Shellfish     Oysters

Time 55m

Yield 12

Number Of Ingredients 6

½ cup butter, melted
2 (12 ounce) cans oysters, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (12 fluid ounce) can evaporated milk
32 saltine crackers, crushed
2 eggs

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Pour the butter into the bottom of a 9x13-inch baking dish. Mix the oysters, cream of mushroom soup, evaporated milk, crackers, and eggs together in the baking dish until well blended.
  • Bake in the preheated oven until the center of the mixture is set and the edges are slightly browned, about 45 minutes.

Nutrition Facts : Calories 209.1 calories, Carbohydrate 12.4 g, Cholesterol 85.4 mg, Fat 14.4 g, Fiber 0.2 g, Protein 7.6 g, SaturatedFat 7.3 g, Sodium 400 mg, Sugar 3.6 g

OYSTER CASSEROLE



Oyster Casserole image

The holidays are the perfect time to indulge in a rich and buttery dish like this. You can assemble and refrigerate it the night before, then top with the remaining crumbs and seasonings just before baking.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 9 servings.

Number Of Ingredients 8

1-1/2 cups crushed butter-flavored crackers (about 38 crackers)
1/2 cup butter, melted
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 pint shucked fresh oysters, drained
1/3 cup condensed cream of mushroom soup, undiluted
2 tablespoons milk

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.

Nutrition Facts :

Tips:

  • Use fresh oysters. Fresh oysters have a briny, sweet flavor that is perfect for this casserole. If you can't find fresh oysters, you can use frozen oysters, but be sure to thaw them completely before using.
  • Don't overcook the oysters. Oysters are delicate and will toughen if they are overcooked. Cook them just until they are opaque and tender.
  • Use a good quality cheese. The cheese is one of the main ingredients in this casserole, so it's important to use a good quality cheese that melts well. A sharp cheddar or Gruyère cheese are both good choices.
  • Add some bread crumbs. Bread crumbs help to thicken the casserole and give it a crispy topping. You can use fresh or dried bread crumbs.
  • Season the casserole well. Be sure to season the casserole with salt, pepper, and other spices to taste. You can also add some chopped parsley or chives for extra flavor.

Conclusion:

Deviled oyster casserole is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. With its creamy, cheesy sauce and tender oysters, this casserole is sure to be a hit with everyone who tries it. So next time you're looking for a new seafood dish to try, give deviled oyster casserole a try. You won't be disappointed!

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