Scalloped Corn And Oysters
A creamy, savory casserole combining sweet corn and tender oysters, topped with crunchy crackers—perfect for seafood lovers and comforting family dinners.
Ingredients
Instructions
- Preheat oven and prepare a baking dish.
- In a mixing bowl, combine the eggs, cream-style corn, oyster stew, milk, chopped celery, chopped pimento, salt, and pepper.
- If more oysters are desired, drain and add an additional can of oysters to the mixture.
- Add 1 cup of crushed saltine crackers to the mixture and mix well.
- Pour the mixture into the prepared baking dish.
- Sprinkle the remaining 1/2 cup of crushed saltine crackers evenly over the top.
- Bake in the preheated oven until the top is golden and the mixture is heated through, about 30 minutes.
Tips & Substitutions
For added flavor, consider using fresh oysters instead of canned if available. You can also substitute crushed butter crackers for the saltines for a slightly different texture. If you prefer a creamier dish, add a bit of cream cheese to the mixture. This dish can be made ahead and refrigerated overnight before baking for a hassle-free meal. Pair it with a fresh salad for a balanced meal.
Serving Suggestions
Garnish the scalloped corn and oysters with fresh parsley for a pop of color. This dish pairs beautifully with a light green salad and a glass of white wine for a delightful meal. For a heartier option, serve alongside some crusty bread or a side of roasted vegetables. You could also browse more American recipes for additional ideas.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the scalloped corn and oysters in the oven at 350°F until warmed through, about 15-20 minutes. You can also microwave individual portions for quicker reheating, but oven reheating will help maintain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Scalloped Corn And Oysters contains roughly 366 calories, with 6g protein, 67g carbohydrates, and 9g fat. It is an excellent source of vitamin C (48% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 1556mg per serving (68% 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 dish without oysters?
Yes, you can easily modify this recipe to make it vegetarian. Replace the oyster stew with vegetable broth and add your favorite vegetables like mushrooms or spinach for extra flavor and texture.
What can I use instead of saltine crackers?
If you don't have saltine crackers, you can use crushed Ritz crackers or any other buttery cracker. Alternatively, breadcrumbs mixed with a little melted butter can also work as a topping for a crunchy finish.
How do I know when the dish is done baking?
The scalloped corn and oysters are done when the top is golden brown and the mixture is bubbly around the edges. A toothpick inserted in the center should come out clean. Keep an eye on it towards the end of baking to avoid over-browning.
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).