Add a seafood twist to a traditional casserole amongst this tasty Scalloped Oysters recipe! Oysters are baked alongside a creamy filling in addition to a crispy, buttery topping made upwards of Ritz crackers together with breadcrumbs. It makes a unique dish that everyone volition devour!
Why We Love This Scalloped Oysters Recipe
This super simple oyster casserole utilizes pantry staples (canned oysters, Ritz crackers, Panko breadcrumbs, dried spices, as well as Worcestershire sauce) to create a uncomplicated too flavorful appetizer or main!
Variations on Oyster Casserole
You tin use whatsoever type of cracker to create the topping for these scalloped oysters, so feel gratuitous to get creative. Regular or Italian breadcrumbs as well go good if you tin’t find Panko. And the savory sauce tin can live made alongside half-together with-one-half if heavy cream isn’t available.
How to Store as well as Reheat
Store leftover scalloped oysters tightly covered with plastic twine inward the refrigerator for up to ii days. Reheat in a 350°F oven for xx-thirty minutes, or until warmed through.
How to Freeze
Freeze scalloped oysters tightly wrapped inwards 2 layers of plastic wind as well as one layer of aluminum foil for upwardly to 3 months. Reheat directly from frozen for nearly 1 hr, or until warmed through.
Serving Suggestions
Serve this tasty oyster casserole amongst easy mashed potatoes, sauteed carrots, potato pancakes, roasted vegetables, or light-green beans amongst bacon.
More Bivalve Recipes To Try
Recipe
Scalloped Oysters Recipe
Ingredients
- 1½ cups crushed Ritz crackers
- ½ cup Panko breadcrumbs
- half-dozen tablespoons unsalted butter (¾ stick)
- ½ teaspoon kosher table salt
- ¼ teaspoon onion pulverisation
- ¼ teaspoon garlic powder
- ¼ teaspoon lemon zest
- ⅛ teaspoon earth cayenne pepper
- sixteen ounces canned shucked oysters (ii cans)
- one loving cup heavy cream
- ½ teaspoon Worcestershire sauce
- Chopped fresh parsley optional, for serving
- Lemon wedges optional, for serving
Instructions
- Preheat oven to 375°F.
- In a dish, combine the crushed crackers, breadcrumbs, butter, salt, onion pulverisation, garlic pulverisation, lemon zest, together with cayenne pepper.i½ cups crushed Ritz crackers, ½ cup Panko breadcrumbs, half dozen tablespoons unsalted butter, ½ teaspoon kosher salt, ¼ teaspoon onion pulverization, ¼ teaspoon garlic pulverization, ¼ teaspoon lemon zest, ⅛ teaspoon earth cayenne pepper
- Layer ⅓ of the cracker mixture inwards the bottom of a greased casserole dish.
- Layer half of the oysters over the crackers.16 ounces canned shucked oysters
- Continue to layer with another ⅓ of the crackers, as well as the remaining oysters.
- Top with the remaining cracker crumbs.
- Combine the heavy cream in addition to Worcestershire sauce, too pour this over the top.1 cup heavy cream, ½ teaspoon Worcestershire sauce
- Bake for thirty-twoscore minutes until the superlative is golden chocolate-brown and the casserole is bubbling.
- Top amongst fresh parsley, in addition to serve alongside lemon wedges.Chopped fresh parsley, Lemon wedges
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Becky’sec tips
- Nutritional information does non include optional ingredients.
Storage: Store scalloped oysters tightly wrapped alongside plastic wind inwards the fridge for up to two days or inward the freezer for up to three months.
Nutrition Information
How to Make Scalloped Oysters Step past Step
Make the Topping: Preheat your oven to 375°F. In a dish, combine ane½ cups of crushed Ritz crackers, ½ loving cup of Panko breadcrumbs, half dozen tablespoons of unsalted butter, ½ teaspoon of kosher salt, ¼ teaspoon of onion pulverisation, ¼ teaspoon of garlic pulverisation, ¼ teaspoon of lemon zest, too ⅛ teaspoon of ground cayenne pepper.
Layer the Casserole: Layer ⅓ of the cracker mixture inwards the bottom of a greased casserole dish, and so layer eight ounces (one can) of oysters over the crackers. Continue to layer amongst another ⅓ of the crackers and the remaining viii ounces (ane tin can) of oysters. Top alongside the remaining cracker crumbs.
Top with the Sauce: Combine one cup of heavy cream in addition to ½ teaspoon of Worcestershire sauce, as well as pour this over the elevation.
Bake the Casserole: Bake for thirty-40 minutes until the top is aureate brownish in addition to the casserole is bubbling. Top alongside fresh parsley, in addition to serve with lemon wedges.
