Prep 30 mins
Cook 30 mins
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.
- 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
- 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.
Very, very close to the oyster recipe my dear grandmother made. We loved this recipe.