Joan's Scalloped Oysters

3
Joan 0

"This has been a Thanksgiving and Christmas family favorite for years. It's included in both of our family cookbooks and now the third generation (my 26 year old Navy boy, contributing to his first Thanksgiving away, wanted the 'dummy' version) is fixing it."

Ingredients

55 m {{adjustedServings}} servings 382 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 382 kcal
  • 19%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 35g
  • 11%
  • Protein:
  • 10.8 g
  • 22%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 358 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Combine the cracker crumbs, salt, pepper, and butter in a bowl until evenly moistened. Butter a 1 1/2-quart casserole dish and sprinkle about 1/3 of the cracker crumb mixture into it.
  3. Drain the oysters, reserving the liquid. Add enough clam juice to the oyster liquid to make 3/4 cup; set aside. Layer half of the oysters into the casserole dish and sprinkle with half of the cracker crumbs. Arrange the remaining oysters atop the crumbs. Whisk together the oyster liquid, cream, Worcestershire sauce, and hot pepper sauce. Drizzle over the oysters and sprinkle with the remaining cracker crumbs.
  4. Bake in the preheated oven until hot in the center and golden on top, 40 to 50 minutes.
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Reviews

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  1. 3 Ratings

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I added onion and celery to this so kids get veggies in there sometimes I even add a little garlic clove for flavor and since I am pepper lover I use lots of fresh groun pepper. This also needs ...

Excellent recipe! I made this dish for Thanksgiving. I doubled the amount of crackers and added a half cup more of the whipping cream for a fuller casserole dish.

The recipe states that it serves 8, but I would say it serves 4 if you also have a salad. It was not very creamy. It had good flavor and it was very easy to make.