Oyster Casserole is an excellent oyster dish to serve your family or friends. For many families, especially in the southern states, Oyster Casserole is a holiday tradition to serve on Thanksgiving and Christmas. It is guaranteed to perk up your holiday mean. This casserole dish is so easy to make that it can be served any time of the year you desire. You can assemble and refrigerate this dish the night before, then top with the remaining crumbs and seasonings just before baking.
1 quart (30 to 40 oysters depending on size) fresh shucked oysters, drained and divided
1 cup coarsely-crumbled saltine cracker crumbs, divided
1/4 cup chopped scallions or green onions, divided
1/4 cup chopped fresh parsley, divided
2 tablespoons freshly-squeezed lemon juice, divided
Salt to taste
Freshly ground black pepper
1 teaspoon Worcestershire sauce, divided
1/4 cup butter, divided
1 cup light cream or half & half cream, divided
Dash Tabasco sauce (optional)
Paprika for dusting
Preheat over to 400 degrees F. Generously grease a shallow 1 1/2-quart casserole dish.
If your oysters are not shucked, shucking oysters, and drain well.
Sprinkle 1/2 of the saltine cracker crumbs over the bottom of prepared casserole dish. Lay half of the oysters on top of the cracker crumbs, then sprinkle with 1/2 of the onions, 1/2 of the parsley, 1/2 of the lemon juice, salt, pepper, and 1/2 teaspoon Worcestershire sauce. Dot generously with 1/2 of the butter and pour 1/2 of the cream over the top.
Repeat layers with the remaining oyster, onions, parsley, lemon juice, salt and pepper, and Worcestershire sauce. Dot with the remaining 1/2 of the butter. Spread the remaining 1/2 cup of cracker crumbs for the top. Pour the remaining 1/2 of the cream over the top. Add a dash of Tabasco if desired before covering with the remaining saltine cracker crumbs. Dust the top with paprika, using enough to make it really red.
Bake for 30 minutes. Remove from oven and serve hot.
Makes 6 servings.
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This is an excellent oyster dish to serve your family or friends.
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Source: I adapted this recipe from the cookbook Soul food: Classic Cuisine from the Deep South by Sheila Ferguson.