Oysters are the star of the showno bells or whistles required.
While we’re adamant fans of thepantry-cleanout casserole, this dish takes a different approach.
Oyster casserole has graced Southern Thanksgiving tables for decades (we publishedour first oyster casserole recipeback in 1967).
Credit:Antonis Achilleos; Prop Stylist: Kathleen Varner; Food Stylist: Emily Nabors Hall
This recipe makes use of every part of theoyster, from the actual oyster to the salty oyster liquid.
Here, the oysters are the star of the showno bells or whistles required.
What Are Scalloped Oysters?
The dish could also be covered in breadcrumbs, or even finished off with cheese for a decadent topping.
Originally,scallopeddishes were those baked in a scallop shell.
When it comes to making this dish, bake fresh for the best results.
Preheat oven to 350F.
Cut 6 tablespoons of the butter into 12-inch pieces, and set aside.
Stir together salt and pepper in a small bowl, and set aside.
Drain oysters:
Pour oysters in liquid over a fine mesh strainer into a medium bowl.
Measure 1/3 cup strained oyster liquid into a small bowl.
(Discard remaining oyster liquid, or reserve for another use.)
Stir cream into oyster liquid.
Cut any large oysters into 2 or 3 pieces.
Microwave remaining 2 tablespoons butter in a medium-size microwavable glass bowl on HIGH until melted, about 30 seconds.
Add 1 cup of the crushed crackers.
Stir to coat, and set aside.
Layer casserole:
Sprinkle bottom of prepared baking dish with 1 cup of the crushed crackers.
Arrange one-fourth of the oysters, spaced a few inches apart, over crackers.
Sprinkle with one-fourth of the salt-pepper mixture.
Arrange one-fourth of the butter pieces around the oysters.
Repeat layers 3 times using remaining crushed crackers, oysters, salt-pepper mixture, and butter pieces.
Sprinkle evenly with reserved melted butter-cracker mixture.
Bake:
Pour oyster liquid-cream mixture over layered mixture in baking dish.
Bake in preheated oven until puffed up, firm, and heated through, 30 to 35 minutes.
Serve hot or warm.
Thaw overnight in the refrigerator before heating in a preheated 350F oven until the internal temperature is 165F.
While margarine can often be substituted for butter, for this recipe, we just don’t recommend it.
