OYSTER CASSEROLE
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
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
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 DRESSING, STUFFING, CASSEROLE OR FILLING FOR PATTI SHELLS
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
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
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
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 :
OYSTER DRESSING
Oysters help to make this dressing exceptionally moist. They are definitely a bit indulgent but perfect for the holidays. The flavor of the oysters and sage is evident in every bite. This will pair well with your holiday meal.
Provided by Peggi Anne Tebben
Categories Other Side Dishes
Time 2h45m
Number Of Ingredients 9
Steps:
- 1. THE NIGHT BEFORE: Cut cooled cornbread into 2"x2" cubes & lay out to dry overnight. Toast bread & tear each piece into about 5 pieces & leave out overnight.
- 2. NEXT DAY: Mix all ingredients but broth (*I use bullion cubes with water) & place in a long cake pan. Pour enough broth over it to cover. Don't over mix it. It will become mushy.
- 3. Place in 350° oven & bake for about 45 minutes or until browned & crisp on top.
CHEF JOHN'S SCALLOPED OYSTERS
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine saltine crackers and butter in a bowl; stir until all crumbs are saturated with butter.
- Spread 1/3 of the saltines mixture on the bottom of a 9x13-inch casserole dish. Pour half of the oysters with their liquor over the saltines mixture. Season with cayenne pepper, salt, and black pepper. Repeat with next 1/3 of saltines and remaining oysters. Season with cayenne pepper, salt, black pepper, and Italian parsley.
- Sprinkle remaining saltines mixture over the oysters. Drizzle cream slowly and evenly over the top.
- Bake in the preheated oven until bubbling and browned, 40 to 45 minutes. Let rest 10 minutes before serving.
Nutrition Facts : Calories 333.7 calories, Carbohydrate 18.1 g, Cholesterol 125.4 mg, Fat 24 g, Fiber 0.6 g, Protein 11.3 g, SaturatedFat 13.1 g, Sodium 469.2 mg, Sugar 0.1 g
MOM'S OYSTER CASSEROLE
My mother has made this casserole every thanksgiving for as long as I can remember. It just wouldn't be the holidays without it. If my brother can't make it home for the holidays, it is one of his special requests when he is able to get home. The prep time is me using a food processor to chop and doesn't include the time to cut oysters in half if they are too large. I hope you enjoy it as much as my family does.
Provided by Tish in OH
Categories Thanksgiving
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 341.7, Fat 26.9, SaturatedFat 15.6, Cholesterol 107.7, Sodium 351.4, Carbohydrate 15.4, Fiber 0.6, Sugar 0.4, Protein 10.3
LUCY BUFFETT'S OYSTER DRESSING
Lucy Buffett and her famous brother, Jimmy, grew up in Mobile, Ala., where seafood from the Gulf of Mexico is a key player in the culinary canon. Mr. Buffett went on to a giant career in music. His sister Lucy opened the freewheeling LuLu's restaurant in Gulf Shores, Ala. When they were children, oyster stuffing was always on the Thanksgiving table. And it still is. "Usually, it's all gone by the end of the day because the kids go back for thirds and fourths, just digging directly into the pan," she said. Ms. Buffett likes to use cornbread with a little sugar in it, often relying on a box mix. But any cornbread recipe will do. The best bread is an inexpensive white loaf from the grocery store that will break down into a smooth texture. The oysters don't have to be from the Gulf of Mexico, but fat Gulf oysters are best for conjuring the brackish low tides and sunsets of the Buffett family youth.
Provided by Kim Severson
Categories stuffing and dressing, side dish
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Butter a 9-by 13-inch baking dish.
- Crumble cornbread into a large bowl. Tear toasted white or wheat bread into very small pieces, add to cornbread, and toss to combine
- Melt 8 tablespoons butter in a large sauté pan over medium heat. Add onion, celery and bell pepper; sauté, stirring occasionally, for 3 minutes. Cover pan and cook, stirring occasionally, until vegetables are almost translucent, 5 to 6 minutes. Remove cover, add broth, and cook, scraping up any browned bits from the bottom of the pan, for 2 to 3 minutes. Continue to cook mixture for 1 more minute, then remove from heat, add to bread mixture, and stir to combine.
- In a medium bowl, stir together oysters, lemon juice, hot sauce, parsley, sage, salt and white pepper. Add to bread mixture and stir well to combine. If dressing seems too dry, add a little oyster liquor and up to 1/2 cup more chicken broth; mixture should be very moist.
- Pour dressing into greased baking dish. Cut remaining 4 tablespoons butter into small pieces and scatter over top of dressing. Bake until top and sides are browned, 40 to 45 minutes.
Nutrition Facts : @context http, Calories 295, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 17 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 381 milligrams, Sugar 4 grams, TransFat 1 gram
OYSTER DRESSING CASSEROLE
An old family recipe that is tried and true. This can, also, be used to stuff a hen, turkey, patty shells or bellpeppers. Freezes well.
Provided by gailanng
Categories Ham
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven 350 degrees.
- Butter 13"x9" baking pan.
- In large Dutch oven, brown ground beef and ham, breaking up large pieces; drain.
- Add onion, bellpepper, celery and garlic; saute until tender.
- In the meantime, without cleaning the processor from ham, add oysters with liquid and process until smooth.
- Add oyster mixture to pot, stirring until well mixed, cooking about 3-4 minutes on medium heat.
- Add parsley, green onions, paprika, and Kitchen Bouquet.
- Season with salt and pepper to taste.
- Turn off fire.
- Add breadcrumbs and combine well.
- Turn mixture into prepared baking pan and smooth top.
- Sprinkle top with additional breadcrumbs and dot with butter.
- Bake in preheated oven 20 to 30 minutes.
Nutrition Facts : Calories 338.4, Fat 12.3, SaturatedFat 4.8, Cholesterol 69.6, Sodium 371.3, Carbohydrate 35.1, Fiber 5.5, Sugar 3.4, Protein 25.5
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