Scalloped Oysters

Adapted from a recipe in the Casserole Cook Book, page 29.

This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.

Print Recipe

Prep Time 30

Cook Time 40

Course Lunch, Main Dish

Cuisine American

Servings servings

Equipment

Oven
Baking Pan (8x8 inch) or (8 inch round)

Ingredients

1 pint fresh oyster meat, (2 cups)
2 cups saltine cracker crumbs, medium coarse when crushing
½ cup butter, melted, (1 stick / ½ block)
½ teaspoon salt
black pepper, as desired
¾ cup half and half cream
¼ cup oyster liquid, (which you get from the oysters)
½ teaspoon Worcestershire sauce

Instructions

Drain oysters, reserving ¼ of liquid.
In a mixing bowl, add the cracker crumbs, melted butter, and salt and gently mix together.
Preheat your oven to 180° C (350° F), get out a 8x8 inch baking pan or a 8 inch round baking pan and grease with butter or cooking spray.
Place ⅓ of the cracker mixture in the prepared baking pan and spread out evenly.
Add ½ the drained oysters, season with black pepper as desired.
Spread another ⅓ of the crumbs, then top that with remaining oysters.
Now mix together the cream, oyster liquid, and Worcestershire sauce in a measuring cup, and pour that over the oysters.
Then spread out the remaining crumbs on top.
Bake for 40 minutes.
Serve and enjoy.

Notes

I would say this is Fair cost per serving as I know oyster meat is available at Tesco and I know I paid local fishermen less than Tesco price per pint. So it depends on where you can source the oyster meat from, either way, this does sound good and on my to make and taste list.