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Oyster Macaroni and Cheese

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Casey M

A pasta dish with Oysters from a jar that is the only way I do oysters...in a macaroni and cheese casserole.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 372 kcal
  • 19%
  • Fat:
  • 20.7 g
  • 32%
  • Carbs:
  • 28.3g
  • 9%
  • Protein:
  • 18.8 g
  • 38%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 1113 mg
  • 45%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Bring a saucepan of water to a boil. Add the seashell pasta, and cook until tender, about 7 minutes. Drain.
  2. Meanwhile, heat the oil in a skillet over medium heat. Add the pepper and onion; cook and stir until tender. Stir in the cheese soup, salt and mustard. Mix in the macaroni and oysters so they are evenly distributed. Spoon half of the mixture into a 2 quart casserole dish. Cover with half of the Cheddar cheese. Top with remaining oyster mixture and remaining cheese.
  3. Bake covered for 15 minutes in the preheated oven. Then uncover, and continue baking for 20 minutes, or until hot and bubbly.
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Reviews

dublinireland05
10
11/12/2005

I did not like this recipe.

lil'poboy
7
12/30/2008

I thought this recipe was great. I just made it 4 days ago right after chistmas day. Everyone liked it. It does have a bitter taste, u know, the oysters and chedder cheese together. I can see how not everyone is fond of the flavor. You'd have to really like oysters I guess. I added an ingredient topping it with Frenches fried onions. And to keep them from burning I set the oven temp about 50 degees less. Im making this again, and next time im using Cambells nacho cheese soup instaed of just regular cheddar cheese soup. I want the Zing!

VEALWINE
6
5/30/2006

This tasted bad with the oysters.If you want to make this omit the oysters.Without the oysters it was passable.