Photo: Scalloped Oysters Recipe
Ingredients
- 1 quart shucked oysters in their liquor
- 2 cups coarsely crushed saltine crackers
- 1 cup dry bread crumbs
- 3/4 cup melted butter
- 1 cup cream
- Nutmeg
- Salt and pepper
- Celery salt, optional
Directions
Preheat oven to 350 degrees F.
Pick oysters free of any shells.
In a deep buttered casserole, mix together crackers, bread crumbs, and melted butter. Place a thin layer of crumb mixture in the bottom of the casserole. Cover it with half of the oysters. Season cream with nutmeg, salt, pepper and celery salt (if using). Pour half of this mixture over the oysters. On the next layer, use the oysters, 3/4 of the remaining crumb mixture and cover that with seasoned cream. Top with the remaining crumbs. Bake for 20 to 25 minutes, or until lightly browned.
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By Sacagawina
Los Alamos, NM
on December 26, 2011
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Ab fab! I had Reduced Fat Club (Keebler crackers in the house and used them. I also poured all of the oyster liquor into the casserole. Truly terrific!
By pagem
on December 23, 2011
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This is the exact same recipe that my Aunt made! It was always a part of our Thanksgiving dinner. Our beloved Aunt(who was like our second Mom passed away in 2002. I thought who is going to make the scalloped oysters now!? Well I took it upon myself to try and make them. I found her recipe and have been making them ever since. Now I have to make them for our family Thanksgiving and Christmas dinners every year. We can't eat them without thinking of her. This recipe is soooo good! I do use canned oysters at times because the fresh oysters can be very expensive here in upstate NY. I find the taste is not compromised by using the canned oysters. Great recipe Paula!! You rock as always!!
By SSMR
St. Louis, MO
on December 20, 2011
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I wanted more of an oysters Rockefeller taste, so I sauteed some shallots and garlic in the butter before adding in the crumbs. Then I layered some cooked spinach and grated parmesan cheese over the oysters when building the casserole. Yummy.
Read all 17 reviews