Scalloped Oyster Casserole
A rich and savory casserole featuring tender oysters layered with seasoned bread and cracker crumbs, baked to perfection. Ideal for seafood lovers and special occasions.
Ingredients
Instructions
- Combine the bread crumbs, cracker crumbs, and melted butter in a bowl.
- Layer oysters and crumb mixture alternately in a casserole dish, sprinkling each layer with salt, pepper, and nutmeg.
- Pour oyster liquor and milk evenly over the layered ingredients.
- Top the casserole with the remaining crumb mixture.
- Bake in a 350°F oven for 1 hour until golden and bubbling.
Tips & Substitutions
For a twist, consider adding some grated cheese, like Parmesan, to the crumb mixture for extra flavor. If you're short on oyster liquor, you can substitute with clam juice or seafood broth. Ensure the oysters are fresh and well-drained to avoid excess liquid in the casserole. This dish can also be made ahead and stored in the fridge before baking.
Serving Suggestions
This scalloped oyster casserole makes an excellent main course, especially when paired with a light salad or steamed vegetables. Consider serving it alongside crusty bread or a side of roasted asparagus for a complete meal. It can also be a delightful addition to a seafood feast, complementing dishes like Shrimp 'N Rice Salad perfectly.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F for about 20-25 minutes or until heated through. You can cover it with foil to prevent the top from browning too much while reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Scalloped Oyster Casserole contains roughly 366 calories, with 4g protein, 33g carbohydrates, and 25g fat. It is an excellent source of vitamin C (33% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 1848mg per serving (80% 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 canned oysters instead of fresh ones?
Yes, canned oysters can be used in this recipe, but be sure to drain them well and adjust the seasoning as they may be saltier than fresh oysters. Fresh oysters typically provide a better texture and flavor, so use them if possible.
What can I substitute for milk in this recipe?
If you're looking for a non-dairy option, you can use almond milk or coconut milk. For a richer flavor, consider using heavy cream or half-and-half. Just be mindful that the consistency may vary slightly based on the substitute used.
How can I make this dish more flavorful?
You can enhance the flavor by adding sautéed onions or garlic to the layering process. A splash of hot sauce or Worcestershire sauce can also add a nice kick. Experimenting with herbs like thyme or parsley can elevate the dish, making it even more aromatic.
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).