Scalloped Oysters

READY IN: 55mins
Recipe by KathyP53

Paula Deen's old south oyster dish. Makes a wonderful Thanksgiving side.

Top Review by Nana Chickens

Thanks for posting KathyP53. This is an outstanding recipe and very close to the one I serve at Thanksgiving. The only change that I make is to add A few dashes of Tabasco to each layer, not too much, just enough for people to say, "OH", in a delighted way. Where are you getting your oysters? We recently moved to Southern Missouri, Doniphan to be exact and I can only find canned, unless I get to Jonesboro, AR for a shopping trip to Sam's Club. I have found some web sites that will ship live oysters with in 24 hours however, they are alittle pricey. With company coming from Florida for this Thanksgiving would love to make this for them since they both love oysters as I do. So glad I checked out your posting and then your info page. Would love to hear back from you. I'm so glad I found some one from Southern Missouri at the Zaar. Thanks for posting, LeslieM

Ingredients Nutrition

  • 1 quart shucked oyster, in their liquor
  • 2 cups coarsely crushed saltine crackers
  • 1 cup dry breadcrumbs
  • 34 cup melted butter
  • 1 cup cream
  • nutmeg
  • salt and pepper
  • celery salt


  1. Preheat oven to 350°F.
  2. Pick oysters free of any shells.
  3. In a deep buttered casserole, mix together crackers, bread crumbs, and melted butter. Place a thin layer of crumb mixture in the bottom of the casserole. Cover it with half of the oysters. Season cream with nutmeg, salt, pepper, and celery salt. Pour half of this mixture over the oysters. On the next layer, use the oysters, 3/4 of the remaining crumb mixture, and cover that with seasoned cream. Top with remaining crumbs.
  4. Bake for 20-25 minutes, or until lightly browned.

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