Oyster Casserole
OYSTER CASSEROLE
(Courtesy of Margaret Walton of the South Whidbey Island Record)
This simple recipe from Margaret Walton of Whidbey Island has won over many an oyster skeptic. It can be easily doubled or tripled for a crowd.
INGREDIENTS:
1 dozen med. oysters, drained, reserve liquor
1½ cups Ritz cracker crumbs
1 t. sherry
2 T. melted butter
Salt and freshly ground black pepper, to taste
Pinch of cayenne (optional)
½ cup grated Swiss cheese (Ermenthaler, Gruyere, etc.)
3 T. crisp bacon, crumbled
¼ cup heavy cream
DIRECTIONS:
In a bowl, sprinkle sherry over cracker crumbs; mix in melted butter.
Very lightly spray or oil an 8x8 baking dish.
Sprinkle bottom of dish with half the cracker crumbs.
Lay the oysters on the crumbs in the dish, keeping them close together and in one layer.
Lightly season the oysters with a bit of salt (this is optional) and freshly ground black pepper and pinch of cayenne, if using.
Sprinkle the grated cheese and crumbled bacon over the oysters.
Cover all with the remaining cracker crumbs.
Mix together ¼ cup of oyster liquor and ¼ cup cream. (If there is enough, use more oyster liquor, and less cream. You will need ½ cup liquid, some of it must be cream for the casserole to set up.)
Pour over the top of the casserole.
Bake in a preheated 350-degree oven for ½ hour, or until bubbly, lightly browned and “set.”
This can easily be doubled or more, but don’t double the liquid or it will be too runny. Use about 3/4 cup cream/liquor mixture.
Serves 4-6
Bon Appetit!
