Oyster Casserole

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Oyster Casserole

My grandma used to make Oyster Casserole every Christmas.  I was a pretty young Texan kid at the time, and oysters scared me a little.  But I remember my sister and my cousin Cindy just loved it.   Now I absolutely love anything with oysters, so I thought I’d go back and play around with my own stab at an oyster casserole.

I gotta say, I think grandma (or Munga as many of the grandkids called her) would be impressed.    This is a very popular dish in the Southern states of the U.S., so it’s kind of funny that Munga from Missouri had this as a staple on her Christmas table.   But most of us are very happy she did!  If you like oysters, you will LOVE this dish!  130% Loon Approved!


Oyster Casserole
 
Prep time
Cook time
Total time
 
This Oyster Casserole is a favorite on holiday tables all over, but especially in the Southern United States. We just love the briny flavor of the fresh oysters, combined with mushrooms, veggies, bread crumb topping....it just can't be beat!
Author:
Recipe type: Casserole
Cuisine: American
Serves: 4
Ingredients
  • 5 tablespoons unsalted butter, divided
  • ¼ cup yellow onion, chopped
  • ¼ cup green bell pepper, seeded and chopped
  • ¼ cup celery, chopped
  • 3 scallions, sliced, white and green parts
  • 3 cloves garlic, minced
  • 2 (16 oz.) containers fresh oysters, drained and rinsed well
  • 4 oz. fresh mushrooms
  • 2 tablespoons all-purpose flour
  • ¾ cup whole milk (can also use heavy cream for richer sauce)
  • ¼ cup Parmesan cheese, grated
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 3 dashes Tabasco (or Crystals) Hot Sauce
  • ¾ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup coarse fresh breadcrumbs (a baguette works well..use a food processor)
Instructions
  1. Turn you broiler on high.
  2. Melt 2 tablespoons of the butter in a skillet over medium-high heat.
  3. Add onion, bell pepper, celery, scallions, and garlic and cook, stirring until vegetables soften, 5 to 7 minutes.
  4. Add oysters and mushrooms and bring to a simmer, stirring often, 5 minutes. Set aside.
  5. Melt 1 tablespoon of the butter in a medium saucepan over medium heat.
  6. Whisk in flour, and cook, whisking constantly, until smooth, 1 minute.
  7. Add milk (or cream), lemon juice, Worcestershire sauce and hot sauce, whisking constantly, until very thick and begging to bubble.
  8. Add Parmesan and cook, whisking constantly, until cheese is melted. Remove from heat.
  9. Using a fine-mesh sieve or colander, strain the oyster mixture, and discard the liquid.
  10. Add oyster mixture to cheese sauce and stir until fully incorporated.
  11. Stir in salt and pepper.
  12. Spread mixture in a lightly greased (with cooking spray) 11x7-inch baking dish.
  13. Melt remaining 2 tablespoons of butter, then toss bread-crumbs with melted butter, then sprinkle the breadcrumbs over oyster mixture.
  14. Broil on middle rack of oven until breadcrumbs are golden brown and mixture is bubbly, about 4 minutes (keep an eye on it..don't let it burn!)
  15. Serve hot and enjoy!

 

2 Comments

  • Reply December 23, 2016

    steve murray

    In your directions, it talks about adding cream and Parmesan, but in the ingredients, I see neither. You have whole milk in the ingredients, is that the cream you refer to in the directions?

    • Reply December 23, 2016

      The Loon

      Hi Steve, thanks so much for bringing this to my attention! I sometimes use heavy cream, and sometimes use milk when I make this dish. I think milk works great, but the cream can give a richer sauce. And oops! Left out the Parmesan in the ingredients. It’s a 1/4 cup. I have updated the recipe to reflect these updates. Thanks again!! All the best, Kris

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