Oyster And Spaghetti Casserole Recipes

LOUISIANA OYSTER CASSEROLE

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.

MOM'S OYSTER CASSEROLE

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.

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.

OYSTER CASSEROLE

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.

PASTA: OYSTER SPAGHETTI RECIPE - (4.3/5)

Steps:

• Melt the salted butter in a large saute pan over high heat. Saute shallots and green onions for 3 minutes or until translucent. Reduce heat to medium-high. Add garlic and saute for 1 minute more. Add vermouth, swirl the pan to deglaze, and allow mixture to simmer for 2 minutes. Add oyster liquor, heavy cream, bay leaf, and fresh thyme. Simmer all ingredients for 8-10 minutes, until the cream is bubbling and sauce begins to reduce. Add oysters and cook until the edges begin to curl. Stir in Parmesan cheese. Season with salt and white pepper. Add the cooked spaghetti and cook until pasta is heated through. Divide the pasta and oysters equally into six bowls. Add salt and pepper to taste. Top with shaved Parmesan.