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Oyster Casserole

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.
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    9 servings


  • 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


  • In a small bowl, toss the cracker crumbs and butter. In another bowl, combine the salt, nutmeg and pepper. In a greased 11x7-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.

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  • Alaina
    May 19, 2018

    Made this for dinner tonight. Loved it! I did some adjustments for a 9 x 13 dish. I used three pints of oysters, a whole can of cream of mushroom soup, and more crackers. I added salt and pepper, omiitted the nutmeg as i had none on hand. My husband and I also added some hot sauce at the table. It was fabulous and i would definitely make it again.

  • jensmom614
    Nov 23, 2012

    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!