Oyster Casserole

Tracy, my fabulous Southern friend (she of Commonwealth Crab fame–a show-stopping holiday hors d’oeuvres), shared this old family recipe with me just before Thanksgiving. Traditionally, a side dish, I chose to serve Oyster Casserole as an appetizer while my family watched football before the Thanksgiving feast. I can see serving it the same way, with some small plates and seafood forks or a toasted baguette, on Christmas Eve, Christmas Day or even New Year’s. Or feel free to enjoy these buttery, baked oysters as part of your Christmas dinner.

Oyster Casserole is easy to prepare, decadent and just feels like the holidays. Happy, happy! Merry, merry! Enjoy!

Oyster Casserole

 

Oyster Casserole
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Ingredients
  1. 1 qt Rappahannock River oysters, if can't find, substitute any small oyster variety
  2. 2/3 c chopped fresh parsley
  3. 2/3 c chopped scallions (white and light green parts)
  4. 1 c Saltine cracker crumbs
  5. 1 stick butter, melted
  6. 1 lemon, juiced
  7. 2 tsp Worcestershire sauce
  8. 1/2 tsp dry mustard
  9. 1-2 tsp Tabasco, optional
Instructions
  1. Preheat oven to 350F.
  2. Drain oysters well, lay in 9x12 casserole dish.
  3. Sprinkle parsley, scallion and cracker crumbs over the top.
  4. In a small saucepan, heat the butter, lemon juice, Worcestershire, dry mustard and Tabasco, if using.
  5. Drizzle melted butter mixture over the top of casserole and place dish in preheated oven.
  6. Bake for about 45 minutes, or until oysters curl and casserole is heated through.
Notes
  1. Can be served as an hors d'oeuvres with sliced french bread or as a side dish.
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