Scalloped Oysters
- My grandmother, Florence Peterson, made this dish for most holidays. The memories are so sweet! The table was set in the basement on the ping pong table and she kept the food warm on an old stove. It took a while to develop a taste for oysters, but since my father liked them, we all thought there must be something good about them! I felt very brave when I worked up to eating a whole oyster. One thing I learned on my own about this recipe is that it tastes best when it is served directly from the oven. Jeanne Theberath
Bake at 400 degrees for 1 hour.
1 1/2 sticks butter
1 quart oysters with its liquid
2 1/2 – 3 columns of saltine crackers
1 quart half & half
salt & pepper
paprika
- Butter a large casserole dish
- Crush the crackers with a rolling pin until they are very fine
- Spread a layer of the cracker crumbs in the dish
- Then spread a layer of oysters with their liquid (a 1/4 measuring cup works well for this)
- Lightly salt and pepper each layer
- Dot each layer with butter
- Repeat steps 3, 4, 5 and 6 until the pan is full
- Sprinkle the top with paprika
- Boil the half & half
- Pour half & half in casserole (it usually will come to the top of the casserole dish)
Tags: oyster recipe