Search thousands of recipes reviewed by home cooks like you.

Oyster Souffle

Oyster Souffle

  • Prep

  • Cook

  • Ready In


This is an excellent side dish served with a turkey dinner. It can also be served with a roast beef dinner. It is a big hit with my family and so easy to make.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 259 kcal
  • 13%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 17.4g
  • 6%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 285 mg
  • 11%

Based on a 2,000 calorie diet


  1. Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 quart casserole dish.
  2. Place a layer of crushed crackers in the bottom of the prepared casserole dish. Cover with a layer of oysters. Repeat layers ending with a layer of cracker crumbs on the top. Drizzle the half-and-half over all, and dot with pieces of butter. Sprinkle paprika over the top. Cover, and let stand for one hour to firm up.
  3. Bake for 1 hour in the preheated oven, until the top is golden, and the center is firm.
Rate recipe

Your rating




This is a must-have at the holidays for my family. My mother always made it - so it's a tradition. I would suggest raising the temp to 350 for 45 min., so you can cook it along with other dishes. I would definitely recommend lightly sprinkling some 'Accent' on each layer of oysters (it especially brings out the flavor of oysters). I've always made it with milk, and be sure to let it set for an hour to absorb the liquid. It doesn't fluff up during baking if you skip this step.


Even though I had some doubts about this recipe I finally decided to make it for a prime rib dinner I was making. What a nice surprise, this dish is fabulous. Now I make it any time I get the chance. Thanks so much for sharing Audrey!


You gotta love those oysters!