Scalloped Oysters Recipe

Course: Appetizer, Main Course

Cuisine: American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 250kcal

Crispy, creamy, and perfectly simple, this oyster casserole is sure to be a hit!

Step-by-step photos can be seen below the recipe card.

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

Storage: Store scalloped oysters tightly wrapped with plastic wrap in the refrigerator for up to 2 days or in the freezer for up to 3 months.