This dish is so flavorful and a Southern classic, especially during the holidays.
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 other family members just loved it. Now, the Loon and I can’t get enough of it. Try it, and you’ll see what we mean.
How To Make Oyster Casserole
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EXPERT TIP: For added flavor, we throw in some chopped scallions (green onions) and garlic in the final 30 seconds of sautéing the veggies.
Selecting the Oysters
There are many types of oysters, fresh and packaged. For this recipe, we think the packaged variety is perfectly acceptable.
Packaged oysters are found at well-stock supermarkets in the seafood department or your local seafood market.
EXPERT TIP: You’ll end up draining the oysters twice for this casserole. First, when you remove them from the container. Drain and rinse them under the faucet in your sink. Add them to the skillet with the mushrooms. The mushrooms will soften and release liquid, along with the oysters. Thus, needing another draining (more on that in a bit).
A Bechamel Sauce Binds the Casserole Together
While the oysters are simmering, or even after they’ve simmered, it’s time to make an easy bechamel sauce.
In a medium-sized saucepan, melt a couple of tablespoons of butter over medium heat. Add two heaping tablespoons of flour and stir for 1 minute.
EXPERT TIP: The flour and butter mixture is called a roux. After adding half-and-half and other flavor enhancements, the liquid will thicken. This will take anywhere from 2 to 5 minutes. The sauce should be pretty thick, see our video for reference. Now, add the Parmesan cheese to finish off the sauce.
Now, back to oysters and mushrooms: After 15 minutes of simmering, a decent amount of liquid will be released from the oysters and the mushrooms.
This is normal but you don’t want all this liquid in the casserole.
Simply place a colander over a large bowl, or in your sink, and carefully transfer the contents of the skillet into it. Once fully drained, return the satuéed veggies and oyster to the skillet, or the saucepan containing the bechamel sauce.
How To Make a Breadcrumb Topping
Like many casseroles, you’re going to want a nice crunchy topping.
Easy! Simply take a large loaf of bread, remove the crusts as best you can, and then pulverize it in your food processor.
EXPERT TIP: If you don’t have a food processor, simply use a knife to chop the bread until you have coarse bread crumbs. We think thicker breadcrumbs are better anyway. Just before topping the casserole, melt a couple of tablespoons of butter and stir it into the breadcrumbs with a pinch of salt. Now, generously top the casserole with the prepared breadcrumbs.
When To Serve Oyster Casserole
As mentioned previously, this dish is a very popular one to serve during the holidays. It’s perfect alongside Best Mashed Potatoes, Mom’s Dressing, Gourmet Green Bean Casserole, and Corn Casserole!
But, we’ve got to tell you, this casserole is so flavorful and easy to prepare, we love having it all year long!
You may also like our Fried Oysters and Clams, or our BLT with Fried Oysters, too!
In the meantime, don’t you just want to sink your teeth into this?
If you’re trying to think of a side dish that’s a little different this holiday season (or anytime, for that matter), look no further!
We have found that even folks who aren’t big fans of oysters really love this dish.
I’m not sure how my Grandma who lived in central Missouri ever learned about oyster casserole, but my family is thankful that she did. Odds are, your family will be thanking you, too, when you bring it to the table. It’s that good!
Ready to make the best casserole this side of the Gulf of Mexico? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Oyster Casserole
Ingredients
- 2 tbsp olive oil
- 6 tbsp unsalted butter divided
- ½ cup onion chopped
- ½ cup green bell pepper seeded and chopped
- ½ cup celery chopped
- ¼ cup scallions sliced, white and green parts
- 3 cloves garlic minced
- 2 16 oz containers oysters fresh, drained and rinsed
- 8 oz mushrooms sliced
- 2 tbsp all-purpose flour heaping
- 1 cup half and half
- 1 tbsp fresh lemon juice
- 1 tbsp Worcestershire sauce
- 1 tbsp hot sauce
- ¼ cup Parmesan cheese grated
- 1 tsp Kosher salt
- ½ tsp freshly ground black pepper
- 1 cup breadcrumbs fresh, chopped from a loaf of bread with the crust mostly removed
Instructions
- Preheat oven to 400°F.
- Heat the olive oil over medium-high heat in a large skillet. Stir in 2 tablespoons of the butter until melted. Add onion, bell pepper, and celery, and cook until soft, about 5 to 7 minutes. Add the scallions and garlic and cook for another minute.
- Add oysters and mushrooms and bring to a simmer, stirring often, 5 minutes. Set aside.
- Melt 2 tablespoons of the butter in a medium saucepan over medium heat. Whisk in flour, and cook, whisking constantly, until smooth, 1 minute.
- Stir in half and half, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper, whisking constantly, until very thick and beginning to bubble, about 2 to 5 minutes. Stir in Parmesan cheese until melted, about 1 more minute.
- 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.
- Spread mixture in an 11x7-inch baking dish.
- Melt the remaining 2 tablespoons of butter, then toss breadcrumbs with melted butter and a pinch of salt. Sprinkle the breadcrumbs over the oyster mixture.
- Bake for 15 minutes, or until bubbly. Remove the casserole from the oven and move the rack to the 2nd level under the broiler. Place the casserole under the broiler for 1 to 2 minutes, until the breadcrumb topping is slightly browned. Watch closely!!! Don't let burn, as broilers vary! Remove from oven and serve at once.
Video
Notes
Nutrition
POST UPDATE: This recipe was originally published in December 2016, but was updated with improved tweaks to the recipe with new tips and photography, and a fabulous new video in December 2020!
Love the video!
In the video it sounds like you said ( and looks like) to add one cup,of half and half but the recipe says only 1/2 cup. Normally béchamel has more liquid than 1/2 cup with two TBS flour and butter. So which is correct?
I am making this today but using one cups half n half. Hope I’m right about this!
Hi Jojo!! So sorry about the confusion! You’ll be great with 1 cup! We originally used 1/2 cup but decided later in needed a little cream to get the right consistency. We’ve updated the recipe card to reflect this. Let us know how it turns out!!! We hove you LOVE it!! Best, Kris & Wesley
Thanks Kris for responding to me about the half n half question. I made it yesterday for my Dad’s 89th birthday because he loves oysters. My dad and I loved it this dish! I did add some crumbled cooked pork sausage to the dish.
It looks beautiful out of the oven! I think i will add a few tweaks next time i make this: changing the i cup of liquid to half whole milk and half half n half; cutting back a tad bit on the Worcester sauce (i didn’t add the hot sauce); cubing some bread and tossing with butter, mixing it in with the bechamel and oysters, (for more of a stuffing consistency, especially if i make this for Christmas).
I just joined this site and love so many of the recipes!
Awesome!! So happy it turned out great and your future tweaks sound fantastic! Thanks again for sharing and for the wonderful review!!! Please stay in touch! Best, Kris & Wesley
I’m going to make This But i’ll cook the mushrooms an oysters separate. Saute mushrooms and remove them from the pan leaving the liquid to Reduce. Add a pate of butter and 1/2 cup wine reduce again then add oysters just till a slight firmness and remove oysters. Reduce again then add the bechamel to the reduction
Sounds great, James! Let us know how it turned out! Yum!
I keep reading and rereading this mouthwatering recipe but I have one concern. If simmering the oysters with the mushrooms takes about 15 minutes and then baking the oysters again within the sauce for another 15 minutes aren’t the oysters going to be over cooked and chewy? During this food shortage period , oysters in Michigan are hard to come by and I don’t want to be disappointed if your recipe doesn’t yield plump juicy oysters along with the white/cheese sauce. I’m not being negative just cautious.
Hi Terrie! We completely understand! After sautéing the veggies, you’ll just add the oysters and mushrooms for 5 minutes (not 15). And then it all bakes for 15 minutes. We’ve never had an issue with the oysters becoming overcooked and chewy. If desired, you can reduce the bake time to 10 minutes, and then place under the broiler for a minute (just to brown the topping). You should be GREAT! Let us know how it all turns out! And let us know if you have any other questions! All the best, Kris & Wesley
I liked the expert tip
Thanks, Alice!
I made this yesterday, for New Years Day. It was perfectly delicious….. I love oysters and this was a wonderful recipe. I’ll be making this for my next dinner party. Thank you for sharing. Happy New Year!
Hi Renee! Yay!! We are so happy you made the oyster casserole and enjoyed it! That’s been a family favorite of ours for many years and we love when other families make it and enjoy it, too! Thank you so much for letting us know and for the wonderful review. We truly appreciate that so very much. Happy New Year! Please stay in touch! xoxo Kris & Wesley
hi guys, what would you serve with this for a summer night in Mobile, Al
thanks stephanie
It was glorious. I only had 1 lb of oysters, so I added 1 lb of shrimp. It was rich and thick and restaurant quality. My family loved it. We’re from Maryland and owned a home on the Chesapeake Bay, so we enjoy seafood tremendously. A new way of preparing oysters was welcome.
Hi Grammy!! We are SO THRILLED you had such great success with our Oyster Casserole and your addition of shrimp sounds wonderful!! And that’s so awesome that the family loved it, too!! Thank you so very much for letting us know and for the wonderful review! That means the world to us! All the best, Kris & Wesley
This looks so good! I will definitely be trying it this holiday season! My grandma, also from Missouri, used to make a different version of oyster casserole every year! I’ve been making her recipe myself for the last couple years for Thanksgiving. Thank you for sharing your grandma’s recipe!
Hi Christi! That is so awesome! Those Missouri Grandmas know how to make GREAT oyster casseroles, right? Awesome! Have a wonderful Thanksgiving!!! xoxo
Can fresh clams be used instead of oysters
Thank you
Hal
Hi Hal! Sure! It will be a little different in taste, but still delicious. Let us know if you make it and what you think! Best, Kris & Wesley
Merry Christmas from Long Island and Happy New Year
Hal
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?
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