Treasured Holiday Recipe: My Mother’s Oyster Casserole


Except for the fact that oysters create beautiful gleaming pearls, I’ve never really been an oyster person, but for some reason I have always enjoyed this treasured recipe from my mom.  Recently, a good friend requested this recipe which reminded me that this delicious dish was always on our holiday table, as well as showing up throughout the “R” months.  Ever wonder why we only eat oysters in the “R” months?  Because of oyster habits and environment, they taste much more delicious when they come from very cold waters.

Oyster casserole

Another reason for enjoying this easy, and always appreciated, entrée or side dish is because oysters are a rich source of important vitamins and minerals, B12, copper, zinc and iron. These are especially important as we age. I think we all need to develop a taste for oysters and this traditional favorite recipe is a great place to start. Enjoy!

Oyster Casserole
  1. 3 cups crushed saltine crackers
  2. ¾ cup butter, melted
  3. 4 cups shucked small oysters with liquor
  4. 1/8 tsp. cayenne pepper
  5. 1/8 tsp. nutmeg
  6. Salt and black pepper, to taste
  7. 1 cup heavy cream
  8. 1 tsp. Sherry (or to taste)
  9. 2 Tbsp. parsley
  1. Combine saltines and butter in a bowl and mix well.
  2. Spread 1/3 of the cracker mixture on the bottom of a 9x13-inch casserole dish. Pour half of the oysters with their liquor over the saltines mixture. Season with half of cayenne pepper, nutmeg, salt, and black pepper. Repeat with next 1/3 of saltines, remaining oysters and season with the remaining cayenne pepper, nutmeg, salt, and black pepper.
  3. Sprinkle remaining saltines mixture over the oysters. Mix the heavy cream with the sherry. Drizzle the cream mixture slowly and evenly over the top. Sprinkle with parsley.
  4. Bake at 375 degrees until bubbling and browned, 40 to 45 minutes. Let rest 10 minutes before serving.
Simply the Best from Barbara McKay

Tell Me: What’s your favorite way to enjoy oysters?

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