Oyster Corn Casserole
A savory oyster casserole layered with crackers, creamed corn, and seasoned oysters, offering rich flavors and a comforting texture perfect for seafood lovers and family dinners.
Ingredients
Instructions
- Mix melted margarine and crumbled saltine crackers together.
- Mix canned oysters, creamed corn, cream, salt, pepper, and Tabasco sauce together.
- Layer crackers, corn mixture, oysters, crackers, corn mixture, and oysters in a casserole dish.
- Top with remaining crackers.
- Bake in a 2-quart casserole at 350°F for 40 minutes or until crackers are golden brown.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. You can substitute the canned oysters with fresh oysters if available, or even cooked shrimp for a different twist. If you prefer a creamier texture, swap half of the cream with sour cream. Ensure to crush the saltine crackers finely for a better texture throughout the casserole.
Serving Suggestions
Serve the Oyster Corn Casserole with a fresh side salad or steamed vegetables to balance the richness. It pairs beautifully with Crab-Stuffed Avocados for a delightful seafood-themed meal. Consider offering a tangy dipping sauce on the side to complement the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F until warmed through, about 15-20 minutes. Alternatively, you can microwave individual portions, covered, for a quick snack or meal.
Nutrition & Diet Analysis (per serving)
Each serving of Oyster Corn Casserole contains roughly 429 calories, with 11g protein, 65g carbohydrates, and 27g fat. It is an excellent source of vitamin C (226% of the Daily Value), dietary fiber (201% of the Daily Value), and iron (23% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 1041mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Assemble it without baking, cover tightly, and refrigerate. When ready to serve, bake it directly from the fridge, adding an extra 5-10 minutes to the cooking time.
What can I use if I don't have creamed corn?
If you don't have creamed corn, you can blend canned corn with a little bit of heavy cream or milk to create a similar texture. Alternatively, use a mix of corn and a can of condensed cream of corn soup for added flavor.
Is it possible to freeze the casserole?
Yes, you can freeze the unbaked casserole for up to 2 months. Wrap it tightly in plastic wrap and foil to prevent freezer burn. When ready to bake, thaw in the refrigerator overnight and then bake as directed. Note that the texture may vary slightly after freezing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).