Bake the oyster mixture in a casserole or in individual ramekins.
Ingredients:
- 1 pint oysters, with liquid
- 1/4 cup melted butter
- 1 cup oyster crackers, crushed
- 1/2 cup chopped green bell pepper
- 1/4 cup minced parsley
- 1/2 cup grated or finely chopped onion
- 2 teaspoons Worcestershire sauce
- 2 hard cooked eggs, chopped
- 3 eggs, lightly beaten
- 1/2 cup half-and-half or evaporated milk
- 1 teaspoon Dijon mustard
- 1/8 to 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
Preparation:
Combine oysters, oyster liquid, and remaining ingredients; toss to mix well. Turn into a buttered 1 1/2 to 2-quart casserole, or divide among individual scallop or clam shells. Bake at 375° for casserole, or until set
and lightly browned. For individual servings, spoon into 6 ramekins or large scallop shells and bake for about 15 minutes. .
Serves 6.
Serves 6.
More Oyster Recipes
Fried Oysters II
Oysters in Cream Sauce
Scalloped Oysters with Butter and Cream
Sauteed Oysters
Oyster Stew
Oyster Stew with Sherry
Scalloped Oyster Recipe
Deviled Oyster Recipe
Oyster Croquettes
Oyster Bake
Oyster Pies
Oyster Bisque
Oysters Rockefeller
Escalloped Oysters
Oysters Casino
Cornbread Oyster Dressing
Bread Oyster Dressing
Smoked Oyster Dip
Oyster Pie
Baked Oysters with Eggplant
Oysters and Ham Pie
Oyster Fritters
Seafood Recipes Index
Shrimp Recipes Index
Fish Recipes Index
Main Dish Casseroles
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
