Scalloped Oysters Casserole |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
This is a family tradition for the holidays, and some of the Ewww, oysters haters have even begun to enjoy this salty, crunchy side dish now. It doesn't really lend itself very well to leftovers, but my mother still insists on taking home the remains every year. Ingredients:
1 pound fresh shucked oysters (canned are not nearly as good in this recipe), drained and juice reserved (if oysters are large, cut them in half or thirds) |
just under 1 cup of heavy cream |
1/2 cup butter, melted |
1/2 teaspoon worcestershire sauce |
1/4 teaspoon salt |
dash of pepper |
21/2 cups (or more, as needed) coarsely crushed saltine crackers, not finely crushed |
2 tablespoons butter, cut into slivers for topping |
Directions:
1. Use LOTS of butter to generously butter a glass 7x11 glass baking dish (using a glass dish is important, as it helps gives the baked dish a nice crusty bottom and edges, rather than just the top).
2. Drain oyster liquid into a measuring cup and add cream to make 1 cup of liquid.
3. Melt 1/2 cup butter in a separate measuring cup (in the microwave) and stir in Worcestershire, salt and pepper.
4. Place a layer of cracker crumbs over bottom of buttered baking dish, then a layer of 1/2 of the oysters; pour 1/2 of the melted butter mixture over the oysters (STIR BEFORE POURING because the seasonings all settle to the bottom of the cup!) .
5. Repeat the layers one more time, reserving some of the cracker crumbs for the topping.
6. After putting on the final layer of cracker crumbs over the top, dot the top with slivers of the 2 tablespoons cold butter.
7. Pour oyster/milk mixture over top of casserole and bake immediately (allowing it to sit out will make the crackers soggy).
8. Bake uncovered at 350 degrees for 35 to 45 minutes, until top is lightly browned and crunchy.
|
|