Louisiana Oyster Casserole Recipes

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LOUISIANA OYSTER CASSEROLE



Louisiana Oyster Casserole image

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

Provided by Bluenoser

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 pint oyster, drained
2/3 cup chopped parsley
2/3 cup green onion, finely chopped
1 cup cracker crumb
1/2 cup butter
1 lemon, juice of
1/2 teaspoon dry mustard
1 teaspoon Worcestershire sauce

Steps:

  • Pour the oysters into a shallow 9" pie plate.
  • Sprinkle with parsley and onions.
  • Scatter the cracker crumbs on top.
  • Melt butter and add lemon juice, mustard and Worcestershire sauce.
  • Pour mixture over the crumbs and bake 450F until oysters curl slightly and crumbs are brown appro 10-15 minutes.

Nutrition Facts : Calories 420.1, Fat 26.3, SaturatedFat 15.3, Cholesterol 117.6, Sodium 313.8, Carbohydrate 32.2, Fiber 1.6, Sugar 1, Protein 14.4

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 :

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

MOM'S OYSTER CASSEROLE



Mom's Oyster Casserole image

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

1 cup coarsely crumbled saltine crackers
1 pint shucked fresh oyster (30-40 depending on the size, cut them up if they are very large)
1/4 cup scallion, chopped
1/4 cup fresh parsley, chopped
1 tablespoon fresh lemon juice
1/2 teaspoon black pepper
1 teaspoon Worcestershire sauce
1/2 cup butter
1 cup light cream
1/2 cup milk
1 dash Tabasco sauce (optional)
paprika, for dusting
salt

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

CHEF JOHN'S SCALLOPED OYSTERS



Chef John's Scalloped Oysters image

Some recipes you only make once a year because they're just so-so. Other recipes, like this dish of scalloped oysters, you only make once a year because they're too good.

Provided by Chef John

Categories     Seafood     Shellfish     Oysters

Time 1h

Yield 12

Number Of Ingredients 7

3 cups crushed saltine crackers
¾ cup unsalted butter, melted
4 cups shucked small oysters with liquor
⅛ teaspoon cayenne pepper
salt and ground black pepper to taste
2 tablespoons chopped fresh Italian flat-leaf parsley
1 cup heavy cream

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

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