Best 8 Oyster Casserole Recipes

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Oysters, known for their briny and succulent flavor, have been a staple in coastal cuisines for centuries. Whether enjoyed raw, grilled, or baked, these delectable bivalves offer a versatile culinary experience. One classic dish that showcases the essence of oysters is the oyster casserole, a harmonious blend of creamy sauce, tender oysters, and a crispy topping. This article delves into the realm of oyster casseroles, providing a culinary expedition that explores various recipes and techniques to create this beloved dish. From traditional to innovative approaches, we'll uncover the secrets to crafting a perfect oyster casserole that will tantalize taste buds and leave you craving for more.

Let's cook with our recipes!

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

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 :

GRANNY'S OYSTER ROCKEFELLER CASSEROLE



GRANNY'S OYSTER ROCKEFELLER CASSEROLE image

Categories     Shellfish     Vegetable

Yield 12 servings

Number Of Ingredients 14

2 boxes frozen spinach (or 1 lb fresh)
2 bunches green onions, minced
1/2 cup parsley
1/2 cup celery, minced
1 clove garlic, minced
1/2 oz. Pernod (or use anise seeds)
3/4 tsp. Tabasco
1 tsp. Worcestershire
1 Tbsp anchovy paste
1 cup bread crumbs
salt and pepper
1 1/2 pints oysters
3/4 stick butter
1/4 cup Parmesan

Steps:

  • Mix 1st 9 ingredients, add 3/4 cup bread crumbs, salt and pepper. Mix in oysters and butter. Put in large casserole, top with remaining crumbs and parmesan. Dot with butter and bake 350 for 45 minutes.

WILD RICE AND OYSTER CASSEROLE



Wild Rice and Oyster Casserole image

A rich oyster dish that makes a perfect Thanksgiving side dish.

Provided by D. Reynolds

Categories     Side Dish

Yield 11

Number Of Ingredients 14

2 ½ cups wild rice
2 (10.75 ounce) cans beef consomme
2 cups water
½ cup butter, softened
2 quarts shucked oysters
salt to taste
ground black pepper to taste
4 dashes hot pepper sauce
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup half-and-half
1 ½ teaspoons onion powder
¾ teaspoon dried thyme
1 ½ tablespoons curry powder
½ cup chopped fresh parsley

Steps:

  • In a large saucepan place the rice, consomme and water. Bring to a boil and boil for 5 minutes. Cover, reduce heat to low and simmer until rice is tender, about 20 minutes. Stir in butter.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Place half of rice in large baking dish. Cover with oysters seasoned with salt, pepper, and hot sauce to taste. Top with remaining rice.
  • Heat mushroom soup, half and half, onion powder, thyme, and curry powder. Pour over rice and oyster mixture.
  • Bake in the preheated oven for 45 minutes. Garnish with parsley.

Nutrition Facts : Calories 302 calories, Carbohydrate 32.9 g, Cholesterol 44.4 mg, Fat 13.7 g, Fiber 2.8 g, Protein 13.1 g, SaturatedFat 7.5 g, Sodium 305.3 mg, Sugar 2.7 g

OYSTER DRESSING, STUFFING, CASSEROLE OR FILLING FOR PATTI SHELLS



Oyster Dressing, Stuffing, Casserole or Filling for Patti Shells image

Make and share this Oyster Dressing, Stuffing, Casserole or Filling for Patti Shells recipe from Food.com.

Provided by gailanng

Categories     Ham

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 14

1 1/2 lbs lean ground beef
1/2 lb ground ham
1 (10 ounce) container oysters, with liquid
1 -2 cup seasoned bread crumbs (can substitute day old French bread cubes)
1 large onion, chopped
3 -4 garlic cloves, minced
1/2 cup bell pepper, chopped
2 stalks celery, chopped fine
1 1/2 cups green onions, sliced thin
1/4 cup parsley, minced
1 tablespoon paprika
salt
black pepper
1 dash cayenne pepper

Steps:

  • Brown ground beef and ham together, breaking up chunks; drain.
  • Add onions, garlic, bellpepper and celery. Cook until vegetables are tender, about 5 minutes.
  • Add green onions, parsley, paprika and season with salt, pepper and cayenne.
  • In the meatime with food processer, process oysters with liquid until pulverized.
  • To the browned meat/vegetable mixture add the processed oysters and cook for approximately 3-5 minutes, stirring to incorporate. Begin with 1 cup breadcrumbs, mixing thoroughly. Mixture should not be too dry nor too wet. If using French bread cubes, smash cubes with back of spoon until incorporated. Adjust seasonings.
  • For casserole, spoon mixture into a buttered casserole dish. Can be made a day ahead and refrigerated. Bake 350 degrees for approximately 30 minutes. Can be frozen uncooked for future use. Defrost in refrigerator.
  • For patti shells, spoon into individual shells and bake 10 - 15 minutes until heated through.
  • For poultry stuffing, stuff cavity and proceed with safety guidelines for stuffed poultry.

Nutrition Facts : Calories 332.3, Fat 16.2, SaturatedFat 5.9, Cholesterol 93, Sodium 725, Carbohydrate 17.4, Fiber 2.2, Sugar 2.6, Protein 28.1

OYSTER CASSEROLE



Oyster Casserole image

Provided by Andrea Albin

Categories     Milk/Cream     Egg     Side     Bake     Christmas     Thanksgiving     Quick & Easy     Dinner     Casserole/Gratin     Seafood     Oyster     Christmas Eve     Breadcrumbs     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 (side dish) servings

Number Of Ingredients 8

4 cups coarse fresh bread crumbs (from 8 slices firm white sandwich bread)
4 large eggs
1 cup heavy cream
1 cup whole milk
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1/4 cup finely chopped flat-leaf parsley
3 dozen shucked oysters (preferably medium; halved if large; about 1 cup), drained if necessary and gently patted dry

Steps:

  • Preheat oven to 375°F with rack in middle. Butter a 2-quart shallow baking dish.
  • Spread bread crumbs in a 4-sided sheet pan and bake, stirring occasionally, until golden-brown, about 15 minutes. Transfer to a plate to cool slightly.
  • Whisk together eggs, cream, milk, lemon juice, Worcestershire sauce, parsley, and 1/4 teaspoon each of salt and pepper in a medium bowl. Gently stir in oysters and bread crumbs.
  • Pour into baking dish and bake until custard is set and top is golden, 25 to 30 minutes.
  • What to drink:
  • Lagier Meredith Mount Veeder Napa Valley Syrah '06

OYSTER AND SPAGHETTI CASSEROLE



Oyster and Spaghetti Casserole image

Make and share this Oyster and Spaghetti Casserole recipe from Food.com.

Provided by Dienia B.

Categories     Spaghetti

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

1 pint oyster
1 teaspoon onion
1/4 cup butter
2 cups spaghetti
1 (15 ounce) can cream of celery soup
1/4 cup light cream
1 cup Ritz cracker
1/2 cup cheddar cheese
salt
pepper

Steps:

  • cook spagetti til almost done
  • drain
  • mince onions saute in butter
  • mix into drained spagetti
  • add oysters dont drain
  • add 1/2 and 1/2
  • add soup
  • add spices
  • put in greased casserole
  • top with crushed crackers can use soda crackers then with grated cheddar cheese
  • bake 325 degree oven for 30 minutes i think a hotter oven would be better.

Nutrition Facts : Calories 1171.3, Fat 32.9, SaturatedFat 15.2, Cholesterol 123.6, Sodium 1006.4, Carbohydrate 172.6, Fiber 7.4, Sugar 8.1, Protein 43.3

DEVILED OYSTER CASSEROLE



DEVILED OYSTER CASSEROLE image

Categories     Shellfish     Bake     Vegetarian

Yield Makes 6 servings

Number Of Ingredients 12

1 Stick Butter
1Cup Chopped Celery
1Cup Chopped Onions
1Cup Chopped Green Onions
4 Dozen Fresh Oysters (Cut in Half)
1/3 Cup Chopped Parsley
5 Slices French Bread (Soaked in Water)
3 Eggs
3 Tablespoons Worcesteshire Sauce
1/3 Cup Cooking Sherry
2 Tablespoons Creole Seasoning
1/2 Cup Bread Crumbs

Steps:

  • Melt butter in large saucepan.Add seasonings and saute until clear. Add oysters. Cook until curled. Squeeze water out of french bread and add to mixture along with chopped parsley and eggs. Stir continuously. Add worcestershire sauce,the cooking sherry and the creole seasonings. Cook over low heat until mixture is thick. Place mixture in a casserole dish and cover the top of mixture with bread crumbs. Bake at 350degrees until browned.

Tips:

  • Select fresh oysters: Choose plump and tightly closed oysters. Avoid any with open shells or a foul odor.
  • Clean the oysters thoroughly: Scrub the oyster shells with a stiff brush and rinse them well under cold water. Use a shucking knife to carefully open the shells and remove the oyster meat.
  • Use a variety of vegetables: Experiment with different vegetables in your casserole, such as celery, onions, mushrooms, and bell peppers. You can also add herbs like parsley, thyme, or oregano for extra flavor.
  • Don't overcook the oysters: Oysters cook quickly, so be careful not to overcook them. Overcooked oysters will become tough and chewy.
  • Serve with your favorite sides: Oyster casserole pairs well with a variety of sides, such as rice, mashed potatoes, or roasted vegetables.

Conclusion:

Oyster casserole is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With its creamy sauce, tender oysters, and flavorful vegetables, it's sure to be a hit with everyone at your table. So next time you're looking for a seafood dish that's both easy to make and packed with flavor, give oyster casserole a try.

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