Scalloped oysters are a real treat for any seafood lover and one of my favorite Thanksgiving sides. I mixed plump, briny oysters with buttery crackers, Panko breadcrumbs, and tons of delicious spices to create this classic oyster casserole. It’s a creamy, must-have dish for any big feast and fits right in with all my favorite holiday sides.
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It’s just not Thanksgiving without a hot plate of scalloped oysters. I made this super simple oyster casserole with pantry staples so it’s ready to go whenever I am. It takes just 15 minutes to get this thing in the oven, so I always pop it in just before guests arrive. So yummy!
What’s in This Scalloped Oysters Recipe?
- Ritz Crackers: The perfect crunchy, salty, and buttery topping for this casserole. Any kind of cracker will work well, so feel free to use your favorite.
- Panko Breadcrumbs: Make the topping light and crispy. Regular or Italian breadcrumbs will work here, but it won’t turn out quite as crispy.
- Butter: Unsalted butter keeps the casserole moist and binds the topping.
- Spices: Salt, onion powder, garlic powder, and cayenne pepper enhance the flavor of the topping.
- Lemon Zest: Adds brightness and freshness to the topping.
- Oysters: I used canned shucked oysters to make this recipe easy. You can also use shucked fresh oysters if you have them available.
- Heavy Cream: Makes the casserole moist and rich. For a lighter option, use half-and-half instead.
- Worcestershire Sauce: Adds a tangy and umami flavor to the casserole.
Tips for Success
- You can layer the oysters and crackers up to 1 day in advance. Add the cream just before baking.
- For extra saltiness and oyster flavor, save about ¼ cup of the oyster liquor (canning liquid) and stir that in with the cream.
How to Store and Reheat
Store leftover scalloped oysters tightly covered with plastic wrap in the refrigerator for up to 2 days or in the freezer for up to 3 months. Reheat in a 350°F oven for 20-30 minutes if refrigerated or 1 hour if frozen.
Serving Suggestions
I love to serve these scalloped oysters with holiday dinner. Whether it’s turkey, ham, or beef tenderloin, this oyster casserole feels right at home.
Scalloped Oysters Recipe
Ingredients
- 1½ cups crushed Ritz crackers
- ½ cup Panko breadcrumbs
- 6 tablespoons unsalted butter (¾ stick)
- ½ teaspoon kosher salt
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon lemon zest
- ⅛ teaspoon ground cayenne pepper
- 16 ounces canned shucked oysters (2 cans)
- 1 cup heavy cream
- ½ teaspoon Worcestershire sauce
- Chopped fresh parsley optional, for serving
- Lemon wedges optional, for serving
Instructions
- Preheat oven to 375°F.
- In a dish, combine the crushed crackers, breadcrumbs, butter, salt, onion powder, garlic powder, lemon zest, and cayenne pepper.1½ cups crushed Ritz crackers, ½ cup Panko breadcrumbs, 6 tablespoons unsalted butter, ½ teaspoon kosher salt, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, ¼ teaspoon lemon zest, ⅛ teaspoon ground cayenne pepper
- Layer ⅓ of the cracker mixture in the bottom of a greased casserole dish.
- Layer half of the oysters over the crackers.16 ounces canned shucked oysters
- Continue to layer with another ⅓ of the crackers, and the remaining oysters.
- Top with the remaining cracker crumbs.
- Combine the heavy cream and Worcestershire sauce, and pour this over the top.1 cup heavy cream, ½ teaspoon Worcestershire sauce
- Bake for 30-40 minutes until the top is golden brown and the casserole is bubbling.
- Top with fresh parsley, and serve with lemon wedges.Chopped fresh parsley, Lemon wedges
Becky’s Tips
- Nutritional information does not include optional ingredients.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Scalloped Oysters Step by Step
Mix the Topping: Preheat your oven to 375°F. In a dish, combine 1½ cups of crushed Ritz crackers, ½ cup of Panko breadcrumbs, 6 tablespoons of unsalted butter, ½ teaspoon of kosher salt, ¼ teaspoon of onion powder, ¼ teaspoon of garlic powder, ¼ teaspoon of lemon zest, and ⅛ teaspoon of ground cayenne pepper.
Layer the Casserole: Layer ⅓ of the cracker mixture in the bottom of a greased casserole dish. Layer 8 ounces (1 can) of canned shucked oysters over the crackers. Continue to layer with another ⅓ of the crackers, and the remaining 8 ounces (1 can) of canned shucked oysters. Top with the remaining cracker crumbs.
Top with the Sauce: Combine 1 cup of heavy cream and ½ teaspoon of Worcestershire sauce, and pour this over the top.
Bake and Serve: Bake for 30-40 minutes until the top is golden brown and the casserole is bubbling. Top with fresh parsley, and serve with lemon wedges.
