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READY IN 1 hr

Oyster Casserole

Read Reviews (13)

"Quick and easy oyster casserole." — Pearl

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Original recipe makes 8 servings Change Servings

1 cup butter, melted
1/2 (16 ounce) package saltine crackers, crushed
2 (8 ounce) cans oysters

1 1/2 tablespoons heavy whipping cream
1 teaspoon Worcestershire sauce
2 (14.75 ounce) cans cream-style corn

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Directions

Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch casserole dish. Drain the oysters, reserving juice.
In a small mixing bowl combine margarine and crushed saltine crackers. Cut the oysters into small pieces, set aside. In a small mixing bowl combine cream, oyster juice and Worcestershire sauce.
Spread one can of corn onto the bottom of the casserole dish. Layer 1/2 of the oysters over the corn, 1/2 of the cracker mixture. Repeat layering with remaining ingredients. Pour the oyster juice mixture over the top of the entire casserole. Cover the casserole dish with aluminum foil.
Bake casserole for 20 minutes. Remove foil and bake an additional 30 minutes.

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PREP 10 mins
COOK 50 mins
READY IN 1 hr

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I have made this recipe for years and years, mostly at holiday time. Each time i make it it's wonderful> My mother made it and now that she is gone, it is my job to bring this to the holiday table. Never any leftovers!! Only thing different i do is dot with butter pats on top before baking and use only 1 can of corn.

—Connie

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Most Helpful Critical Review

Sep 30, 2003

Tastes like corn with a little oyster flavor. If I try it again, I'll cut the corn in half, add crackers and use a smaller dish.

—KSTOGNER

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14 Ratings

Sep 30, 2003

This is a great recipe. It has now become part of our family's Thanksgiving tradition. (we leave out the corn)

—PRINNY

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Dec 27, 2005

Excellent recipe! I cut the corn amount to one can, and this is the best oyster recipe I've seen....the corn makes the oysters seem a bit less overpowering. Thanks, Becky!!!

—GolferGirl

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Nov 22, 2010

This has been a family tradition in my wife's family for years. It is now mine too. I always make it and have varied it somewhat. Instead of saltines, use butter crackers (Ritz, Club, etc.). Also, whip the cream and fold into the other ingredients. I don't use the Worchestershire but may try it this year.

—Packy

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Mar 14, 2008

the corn took away from the oyster flavor.

—Marjeanne

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Nov 17, 2004

I tried this recipe so I could decide if I should make it for Thanksgiving. It was absolutely delicious. The creamed corn cuts the strong taste of the oysters, your family won't even know what it is until they try it. EXCELLENT!!!

—COMBSRAEL

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Jan 18, 2003

Easy to make and something really different. I think it would be good for a potluck as it makes a pretty big dish!! Thank You!!

—AUNTPT

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Nutrition

Calories
446 kcal
22%

Carbohydrates
41 g
13%

Cholesterol
96 mg
32%

Fat
29 g
45%

Fiber
2.1 g
8%

Protein
8.6 g
17%

Sodium
829 mg
33%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Oyster Casserole

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 446
Calories from Fat: 261

% Daily Value *
Total Fat 29g 45 %
Saturated Fat 16.1g 81 %
Cholesterol 96mg 32 %
Sodium 829mg 33 %
Potassium 324mg 9 %
Total Carbohydrates 41g 13 %
Dietary Fiber 2.1g 8 %
Protein 8.6g 17 %
Sugars 3.5g
Vitamin A 20 %
Vitamin C 13 %
Calcium 7 %
Iron 58 %
** Thiamin 27 %
Niacin 37 %
Vitamin B6 9 %
Magnesium 20 %
Folate 51 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.