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Oyster Casserole Recipe

The holidays are the perfect time to indulge in a rich and buttery dish like this. You can assemble and refrigerate it the night before, then top with the remaining crumbs and seasonings just before baking.

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Oyster Casserole Recipe

Prep: 15 min. Bake: 20 min.

Yield: 9 Servings

15 20 35

Ingredients

1-1/2 cups crushed butter-flavored crackers (about 38 crackers)
1/2 cup butter, melted
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 pint shucked fresh oysters, drained
1/3 cup condensed cream of mushroom soup, undiluted
2 tablespoons milk

Directions

In a small bowl, toss the cracker crumbs and butter. In another bowl, combine the salt, nutmeg and pepper. In a greased 11-in. x 7-in. baking dish, layer half of the crumbs, half of the oysters and 1/4 teaspoon of seasoning mixture.
Combine soup and milk; pour over the top. Layer with remaining oysters and another 1/4 teaspoon of seasoning mixture. Top with remaining crumbs and seasonings. Bake, uncovered, at 400° for 20-25 minutes or until hot and bubbly. Yield: 9 servings.

Nutritional Facts 1 serving (3/4 cup) equals 203 calories, 15 g fat (7 g saturated fat), 48 mg cholesterol, 399 mg sodium, 13 g carbohydrate, trace fiber, 4 g protein.

Originally published as Oyster Casserole in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p62

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(1-1) of 1 reviews

Reviewed on Nov. 23, 2012 by jensmom614

When my husband asked for oyster casserole for Thanksgiving, I cringed. Looking for recipes I cringed again until I found this one. It was DELICIOUS and vanished. The only change I made was to cut the oysters(which were huge!) in thirds to spread them out. Definately will make again; have given the recipe away already!