Scalloped Oysters I

Scalloped Oysters I

32
Debbie Thomas 0

"Mild oyster taste with a crunch crumb topping. Originally submitted to ThanksgivingRecipe.com."

Ingredients {{adjustedServings}} servings 397 cals

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 397 kcal
  • 20%
  • Fat:
  • 28.9 g
  • 45%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 435 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

  1. Preheat the oven to 450 degrees F (230 degrees C). Butter a shallow baking dish.
  2. Combine the bread crumbs and cracker crumbs, stir in the melted butter. Place a thin layer of the crumb mixture in the bottom of the prepared baking dish. Layer half the oysters over the crumbs and sprinkle with salt and pepper to taste. Pour 2 tablespoons oyster liquid and 1 tablespoon milk over the top. Repeat, layering remaining oysters in baking dish. Season as before with salt and black pepper, if desired. Pour remaining 2 tablespoons oyster liquid and 1 tablespoon milk over oysters; then cover the top layer of oysters with the remaining crumb mixture.
  3. Bake at 450 degrees F (230 degrees C) for 30 minutes.
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Reviews 32

  1. 37 Ratings

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CorinneD
11/28/2004

Scalloped oysters is one of the "must-haves" on my husband's Thanksgiving menu. I've tried making them before without much success. This time I scored a huge hit! He told me to make sure I hang onto this recipe. The 2 things I did a little differently: I used half & half in place of milk. And Ritz Garlic Butter crackers instead of plain Ritz. Excellent, simple recipe! Thank you!

QUEENCITYGAL
12/1/2003

I used this recipe at Thanksgiving....It was a great success! The only change I made was to use half and half in place of milk. I found I didn't have to use more than 1/2 cup and felt it made the recipe "richer".

Carrieh82
9/3/2008

All I can say is WOW! This was so delicious. I used exactly the amount of ritz and bread crumbs specified and only 3/4 one stick of butter instead of a whole stick and it was still plenty buttery. I also used clam juice (with a little more than the recipe called for since a few people said it was dry in their reviews) because we had steamed oysters the night before and I didn't have any oyster juice left. I also cooked it at 400 instead of 450 and it was Perfect at thirty minutes. We are thinking about adding sauteed onions next time for more texture. Try this, you won't be disappointed!!!