“A pasta dish with Oysters from a jar that is the only way I do oysters...in a macaroni and cheese casserole.” - by Casey M
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
- 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.
- Bake covered for 15 minutes in the preheated oven. Then uncover, and continue baking for 20 minutes, or until hot and bubbly.
Nutrition
Amount Per Serving (6 total)
- Calories
- 372 cal
- 19%
- Fat
- 20.7 g
- 32%
- Carbs
- 28.3 g
- 9%
Based on a 2,000 calorie diet
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Reviews (5)
Rate This Recipe
lil'poboy
"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..." See more 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! "
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