Total Time
25mins
Prep 10 mins
Cook 15 mins

Savory and delicious served with toast points or biscuits, this dish comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition

Directions

  1. Simmer oysters in their liquid until plump.
  2. Drain, saving liquid.
  3. Place drained oysters in a buttered casserole and keep warm.
  4. Melt butter; saute pepper and onion.
  5. Blend in flour and add oyster liquid with enough water to make 1 1/2 cups.
  6. Bring to a boiling point, stirring constantly.
  7. Season and pour over oysters.
  8. Add cheese and bake at 350F for 15 minutes.

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