Scalloped Oysters

READY IN: 55mins
Recipe by rochsann

This recipe from an old Better Homes and Garden cookbook is a favorite my mom would make for my dad at holidays. My mom adapted it a little by decreasing the amount of cracker crumbs and increasing the amount of butter. I make it for my dad now, and I have found that I like it too.

Top Review by Likkel

We loved this recipe and enjoyed it as part of our Thanksgiving Menu! We didn't find the oysters mushy at all (we used the small grade oysters), but found them creamy, fresh and delicious! Thanks for sharing this wonderful recipe. My family has asked that we include this in all of our future Thanksgiving Dinners!

Ingredients Nutrition

  • 1 pint oyster
  • 1 13 cups coarse cracker crumbs
  • 13 cup melted butter
  • 12 cup light cream
  • 14 cup oyster liquid, from container
  • 14 teaspoon Worcestershire sauce
  • 12 teaspoon salt
  • pepper

Directions

  1. Drain oysters, reserving 1/4 cup liquid.
  2. Combine crumbs and butter.
  3. Spread 1/3 of crumbs in a greased shallow 8-inch pan.
  4. Cover with half of the oysters.
  5. Sprinkle with pepper.
  6. Using another third of crumbs, spread a second layer; cover with remaining oysters.
  7. Sprinkle again with pepper.
  8. Combine cream, oyster liquid, Worcestershire, and salt.
  9. Pour over the oysters.
  10. Top with the last of the crumbs.
  11. Bake at 350 degrees about 40 minutes.

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