Oyster Souffle Recipe - Allrecipes.com
Oyster Souffle Recipe

Oyster Souffle

Recipe by  

"This is an excellent side dish served with a turkey dinner. It can also be served with a roast beef dinner. It is a big hit with my family and so easy to make."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr

    2 hrs 10 mins


  1. Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 quart casserole dish.
  2. Place a layer of crushed crackers in the bottom of the prepared casserole dish. Cover with a layer of oysters. Repeat layers ending with a layer of cracker crumbs on the top. Drizzle the half-and-half over all, and dot with pieces of butter. Sprinkle paprika over the top. Cover, and let stand for one hour to firm up.
  3. Bake for 1 hour in the preheated oven, until the top is golden, and the center is firm.
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Reviews More Reviews

Most Helpful Positive Review
Nov 29, 2010

This is a must-have at the holidays for my family. My mother always made it - so it's a tradition. I would suggest raising the temp to 350 for 45 min., so you can cook it along with other dishes. I would definitely recommend lightly sprinkling some 'Accent' on each layer of oysters (it especially brings out the flavor of oysters). I've always made it with milk, and be sure to let it set for an hour to absorb the liquid. It doesn't fluff up during baking if you skip this step.

Most Helpful Critical Review
Dec 04, 2004

This recipe did not work out at all! I used two 8 oz containers of oysters, 35 crackers & 2 cups half & half. I let it sit for an hour b4 baking it but it was really runny. After baking it was just slop! Doesn't souffle need eggs & egg whites to help it set up? I would guess about 3 eggs seperated & beaten. Maybe I should have used just one cup of H&H? Maybe add a pinch of nutmeg for subtle flavor, too. OK- revision to previous tirade - After this souffle sat for about half an hour to 45 minutes it did set up into a souffle like consistency, but it was cold. I still think it was bland & tasted more like crackers than oysters.


9 Ratings

Feb 12, 2004

Even though I had some doubts about this recipe I finally decided to make it for a prime rib dinner I was making. What a nice surprise, this dish is fabulous. Now I make it any time I get the chance. Thanks so much for sharing Audrey!

Nov 02, 2006

You gotta love those oysters!

Jul 24, 2003

Easy to make and delicious!

Aug 26, 2014

The souffle never rose.

Dec 02, 2011

Very easy and tastes pretty good!

Nov 17, 2011

We have done this on Thanksgiving for as long as I can remember. However, we do it a little different first off, we call it Oyster Casserole. We use a jar of fresh oysters (instead of canned), which I cut up, if the oysters are big, to make them cover more area of the crackers, reserve half of the oyster liquid (so then cut down the 1/2 and 1/2) and mix it with about a 1/4 to a 1/2 cup diced celery and salt and pepper. We also use saltines instead of Ritz type crackers. It is FABULOUS if you are an oyster lover like we are!


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  • Calories
  • 259 kcal
  • 13%
  • Carbohydrates
  • 17.4 g
  • 6%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 18.1 g
  • 28%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 6.9 g
  • 14%
  • Sodium
  • 285 mg
  • 11%

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

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