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.
Packaged oysters are found at well stock super markets in the seafood department, or a your local seafood market.
Just open the bottle and add them to the pot!
The smell as the vegetables and oysters simmer is just amazing. I wasn’t a believer as young boy, but man am I now. And so is the Loon!
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!
- 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)
- Turn you broiler on high.
- Melt 2 tablespoons of the butter in a skillet over medium-high heat.
- Add onion, bell pepper, celery, scallions, and garlic and cook, stirring until vegetables soften, 5 to 7 minutes.
- Add oysters and mushrooms and bring to a simmer, stirring often, 5 minutes. Set aside.
- Melt 1 tablespoon of the butter in a medium saucepan over medium heat.
- Whisk in flour, and cook, whisking constantly, until smooth, 1 minute.
- Add milk (or cream), lemon juice, Worcestershire sauce and hot sauce, whisking constantly, until very thick and begging to bubble.
- Add Parmesan and cook, whisking constantly, until cheese is melted. Remove from heat.
- Using a fine-mesh sieve or colander, strain the oyster mixture, and discard the liquid.
- Add oyster mixture to cheese sauce and stir until fully incorporated.
- Stir in salt and pepper.
- Spread mixture in a lightly greased (with cooking spray) 11x7-inch baking dish.
- Melt remaining 2 tablespoons of butter, then toss bread-crumbs with melted butter, then sprinkle the breadcrumbs over oyster mixture.
- 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!)
- Serve hot and enjoy!