Scalloped Corn And Oyster Casserole
A creamy, savory casserole combining oysters and sweet creamed corn, topped with crunchy cracker crumbs. Perfect for seafood lovers and family dinners alike.
Ingredients
Instructions
- Combine all ingredients except the cracker crumbs and oleo in a bowl.
- Pour the mixture into a 1 1/2-quart casserole dish.
- Sprinkle the top with a mixture of 1/2 cup cracker crumbs and 2 tablespoons oleo.
- Bake in a 350°F (175°C) oven for 1 hour.
Tips & Substitutions
For added flavor, consider sautéing the chopped celery in a bit of butter before mixing it in. If you don’t have oysters, canned tuna or shredded crab can be a great substitute, turning the dish into a different seafood delight. Adjust the seasoning to your taste, especially if using salted crackers which can enhance the overall flavor.
Serving Suggestions
This casserole is hearty on its own, but pairs beautifully with a fresh green salad or steamed vegetables for a complete meal. Consider serving it alongside crusty bread or the Tasty Shrimp Dip for a delightful seafood-themed dinner. A chilled glass of white wine can also complement the dish well.
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 (175°C) until warmed through, about 20 minutes. You can also microwave individual portions, but the oven will keep the topping crispier.
Nutrition & Diet Analysis (per serving)
Each serving of Scalloped Corn And Oyster Casserole contains roughly 542 calories, with 11g protein, 120g carbohydrates, and 8g fat. It is an excellent source of dietary fiber (78% of the Daily Value), calcium (24% of the Daily Value), and protein (22% of the Daily Value), and a good source of iron and vitamin A. Note that it is relatively high in sodium, at 1102mg per serving (48% 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 use frozen oysters instead of canned?
Yes, you can use frozen oysters in this recipe. Just be sure to thaw them completely and drain any excess liquid before mixing them into the casserole to maintain the right texture and flavor.
How do I make this dish gluten-free?
To make this scalloped corn and oyster casserole gluten-free, substitute regular cracker crumbs with gluten-free crackers or use crushed gluten-free cornflakes. Ensure that all other ingredients, including the canned corn and oysters, are also gluten-free.
What can I add to make it spicier?
If you prefer a spicier kick, consider adding a pinch of cayenne pepper or some diced jalapeños to the mixture. You can also serve it with a hot sauce on the side, allowing each guest to adjust the heat to their liking.
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).