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Oyster Casserole

Oyster Casserole

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Pearl

Quick and easy oyster casserole.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 446 kcal
  • 22%
  • Fat:
  • 29 g
  • 45%
  • Carbs:
  • 41g
  • 13%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 829 mg
  • 33%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch casserole dish. Drain the oysters, reserving juice.
  2. In a small mixing bowl combine margarine and crushed saltine crackers. Cut the oysters into small pieces, set aside. In a small mixing bowl combine cream, oyster juice and Worcestershire sauce.
  3. Spread one can of corn onto the bottom of the casserole dish. Layer 1/2 of the oysters over the corn, 1/2 of the cracker mixture. Repeat layering with remaining ingredients. Pour the oyster juice mixture over the top of the entire casserole. Cover the casserole dish with aluminum foil.
  4. Bake casserole for 20 minutes. Remove foil and bake an additional 30 minutes.
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Reviews

Connie
30
7/30/2005

I have made this recipe for years and years, mostly at holiday time. Each time i make it it's wonderful> My mother made it and now that she is gone, it is my job to bring this to the holiday table. Never any leftovers!! Only thing different i do is dot with butter pats on top before baking and use only 1 can of corn.

PRINNY
26
9/30/2003

This is a great recipe. It has now become part of our family's Thanksgiving tradition. (we leave out the corn)

KSTOGNER
18
9/30/2003

Tastes like corn with a little oyster flavor. If I try it again, I'll cut the corn in half, add crackers and use a smaller dish.