Add a seafood twist to a traditional casserole with this tasty Scalloped Oysters recipe! Oysters are baked with a creamy filling and a crispy, buttery topping made up of Ritz crackers and breadcrumbs. It makes a unique dish that everyone will devour!
Why We Love This Scalloped Oysters Recipe
This super simple oyster casserole utilizes pantry staples (canned oysters, Ritz crackers, Panko breadcrumbs, dried spices, and Worcestershire sauce) to create a simple and flavorful appetizer or main!
Variations on Oyster Casserole
You can use any type of cracker to create the topping for these scalloped oysters, so feel free to get creative. Regular or Italian breadcrumbs also work well if you can’t find Panko. And the savory sauce can be made with half-and-half if heavy cream isn’t available.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
How to Store and Reheat
Store leftover scalloped oysters tightly covered with plastic wrap in the refrigerator for up to 2 days. Reheat in a 350°F oven for 20-30 minutes, or until warmed through.
How to Freeze
Freeze scalloped oysters tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Reheat directly from frozen for about 1 hour, or until warmed through.
More Bivalve Recipes To Try
- New England Clam Chowder
- Seafood Lasagna
- Seared Scallops
- Creamy Garlic Scallops
- Bacon Wrapped Scallops
How to Make Scalloped Oysters Step by Step
Make 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, then layer 8 ounces (1 can) of oysters over the crackers. Continue to layer with another ⅓ of the crackers and the remaining 8 ounces (1 can) of 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 the Casserole: 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.