"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Oyster Casserole Recipe

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This recipe for Oyster Casserole, by , is from The Wedding Cookbook for Jenna and Adam, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Caroleen Williams
Added: Sunday, December 10, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 pint oysters with juice (look for oysters in jar)
6 T. cream
1/2 c. dry bread crumbs
1 c. soda cracker crumbs
1/2 c. melted butter
1/4 c. diced celery
salt & pepper to taste

Directions:
Directions:
1) Drain oysters, saving juice
2) Combine cream and all the oyster juice
3) Separately combine bread crumbs & cracker crumbs
4) Plan to use 2 layers of oysters (no more) and 3 layers of crumbs, beginning wih one layer crumbs on bottom of square pan or pretty casserole dish.

On each layer of oysters, put salt, pepper, diced celery, and 1/2 of the cream/liquid mixture.
Top layer gets crumbs. Leave dry on top except for dots of butter and grated cheese.

Cook at 400 degrees for 30 minutes.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is a favorite dish, that I have taken to homes asking for pot luck. Everyone asks for the recipe. Everytime.

 

 

 

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