Oyster Casserole

Oyster Casserole

14 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    50 m
  • Ready In

    1 h
Pearl
Recipe by  Pearl

“Quick and easy oyster casserole.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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 (14)

Rate This Recipe
Connie
30

Connie

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
25

PRINNY

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

KSTOGNER
18

KSTOGNER

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.

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Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

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Oyster and Spinach Chowder

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