Oyster Corn Casserole Recipes

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CORN CASSEROLE WITH CRACKERS



Corn Casserole with Crackers image

This corn casserole is a Thanksgiving tradition at our family table every year. A little bit of sweet and savory in one dish!

Provided by HJP

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Time 1h25m

Yield 12

Number Of Ingredients 12

1 tablespoon vegetable oil
½ large onion, chopped
2 ribs celery, chopped
1 pinch salt and ground black pepper to taste
3 (15.25 ounce) cans sweet whole-kernel corn, drained
2 (15 ounce) cans creamed corn
1 (4 ounce) packet saltine crackers, crushed
2 eggs
2 tablespoons milk
4 tablespoons melted butter
¼ teaspoon ground black pepper
salt to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Heat oil in a skillet over medium heat; stir in onion and celery. Saute until the onion has softened and turned translucent, about 5 minutes. Season with salt and pepper, if desired. Transfer to a large bowl with whole-kernel corn, creamed corn, and crushed crackers.
  • Whisk together eggs and milk in a small bowl and add to the corn mixture. Add butter, pepper, and salt; mix until all ingredients are incorporated. Pour into the prepared baking dish.
  • Bake in the preheated oven until edges are golden brown, 45 to 60 minutes. Let cool for 5 to 10 minutes before serving.

Nutrition Facts : Calories 252.9 calories, Carbohydrate 43.8 g, Cholesterol 37.7 mg, Fat 8.4 g, Fiber 3.6 g, Protein 6.5 g, SaturatedFat 3.3 g, Sodium 741.8 mg, Sugar 6.5 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

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 :

SCALLOPED CORN AND OYSTERS



Scalloped Corn and Oysters image

A family favorite, handed down from grandmother, to my mother to me. Terribly easy and a fabulous side dish for a Thanksgiving dinner. Oysters can be left out, but honestly it isn't as good. :)

Provided by Jen Wiehl

Categories     Corn

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

3 tablespoons butter
2 tablespoons flour
2 tablespoons sugar
1/2 teaspoon salt
3 eggs, beaten
2 cups frozen corn
1 3/4 cups milk
1 jar oyster, drained and chopped

Steps:

  • Preheat oven to 325 degrees.
  • Butter a 1 1/2 qt baking dish.
  • Mix butter, flour, sugar and salt with fork in a large bowl until blended.
  • Add the eggs and beat well.
  • Stir in corn and milk.
  • Stir in oysters.
  • Pour into dish and bake for 20 minutes.
  • Stir again and continue baking until golden and an inserted knife comes out clean.
  • Enjoy!

Nutrition Facts : Calories 207, Fat 11.3, SaturatedFat 6.1, Cholesterol 131, Sodium 306.2, Carbohydrate 21.1, Fiber 1.4, Sugar 4.4, Protein 7.5

OYSTER CORN CASSEROLE



Oyster Corn Casserole image

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

Provided by Diana Adcock

Categories     Corn

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb creamed corn, drained
1 cup Ritz cracker crumbs
1 egg, beaten
1/2 teaspoon salt
1/2 cup cream
1/2 teaspoon black pepper
1 teaspoon sugar
1/4 cup melted butter
1 (12 ounce) jar baby oysters, drained

Steps:

  • Preheat oven to 375 degrees.
  • Butter a casserole dish.
  • Combine the ingredients in the order listed.
  • Pour into prepared casserole dish.
  • Bake for 35 minutes.
  • Serve hot.

Nutrition Facts : Calories 293.8, Fat 22.5, SaturatedFat 13.5, Cholesterol 116.5, Sodium 723.6, Carbohydrate 22.8, Fiber 1.4, Sugar 4.8, Protein 4.3

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

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