This simple oyster casserole will become a favorite dish for the holidays!
One of the things I love about cooking is the ability to try a recipe, then change it up to make it my own. But sometimes a recipe is *so perfect* just the way it started that altering it would seem almost offensive.
Like this simple oyster casserole.
Simple Oyster Casserole
I got this oyster casserole recipe from a friend, back in 2001.
It’s hard to remember exactly, but I believe at the time I was looking for something to make for a holiday dinner at my future in-laws’ house, so she pulled out a few of her trusted, favorite recipes and was kind enough to share them with me.
The simplicity of the recipe was astonishing — I remember thinking, “How in the world can only a few ingredients make something so tasty?!”
Well, probably because of the fat … it’s not for the faint of heart when it comes to calories, as you shall see. So, maybe that helps.
But for a holiday dinner, nobody cares about that, right? Right.
There’s no substitute for the fresh oysters in this casserole, something I’m asked at least once by a reader during every holiday season. I’ll say this, though: try it before you turn your nose. The oysters in this casserole bake into a taste and texture that’s unlike a fried oyster or something from a raw bar.
The cream and the butter, along with the saltiness of the oyster liqueur and the crackers … yum!
I’ve made this simple oyster casserole every Thanksgiving and Christmas for over a decade, and I’m not sure either side of the family would have it any other way.
Here are some kitchen tools I use to make simple oyster casserole:
- 2 pints fresh jarred oysters (find them in the seafood section)
- 4 cups medium coarse saltine cracker crumbs - about 2 sleeves
- 1 cup melted butter (2 sticks)
- 1-1/2 cups half & half
- 1/2 cup oyster liqueur (the liquid in the oyster jars)
- 1/2 teaspoon worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon pepper
- Preheat the oven to 350°F. Drain the oysters, reserving the 1/2 cup of oyster liqueur.
- In a large bowl, combine the cracker crumbs and butter. Spread 1/3 of the cracker mixture into the bottom of a 9x13" casserole dish, and then top with 1/2 of oysters. Sprinkle with pepper. Repeat these steps once more.
- Combine the half & half, oyster liqueur, worcestershire sauce and salt. Pour the liquid mixture over top of the layers in the casserole dish. Top with the remaining crackers.
- Bake for 55 to 60 minutes, or until top is golden and edges are bubbly.
Let cool for 15 minutes before serving.
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OXO Good Grips Mixing Bowl Set with Black Handles, 3-Piece
Qimh Colander collapsible, Colander Strainer Over The Sink Vegetable/Fruit Colanders Strainers With Extendable Handles, Folding Strainer for Kitchen,6 Quart (Green)
Pyrex Prepware 2-Cup Measuring Cup, Red Graphics, Clear
Pyrex Deep Baking Dish Set (6-piece, BPA-free Lids)
Calphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware, Pour and Strain Sauce Pan, 3 1/2-quart, Black
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 623 Total Fat: 38g Saturated Fat: 21g Trans Fat: 1g Unsaturated Fat: 14g Cholesterol: 210mg Sodium: 1028mg Carbohydrates: 38g Net Carbohydrates: 0g Fiber: 1g Sugar: 4g Sugar Alcohols: 0g Protein: 29g