Oyster Casserole
A traditional must have on our holiday table, this oyster casserole is acrowd favorite and super buttery, briney and delicious.
Course Main Course, Side Dish
Cuisine American
- 3 pints shelled oysters
- 2 C crushed saltines
- 1 C ritz crackers
- 1 c butter melted
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 C half and half
- 1/4 C oyster liquor the juice that comes with the oysters
- 1 tsp Worcestershire
- 1 tbsp fresh parsley chopped
Preheat the oven to 350 degrees.
After collecting the 1/4 C oyster liquor, drain the oysters in a colander. Pick through the oysters and pick out any bits of shell that might be in there, I like to pull off the tough muscle attached to them. You can easily feel it and pull it free of the oyster.
Crush the saltine crackers with your hand in a plastic baggie. Crush enough to get two cups. Transfer the crackers to a bowl. Do this to the Ritz crackers as well. You need 1 cup of the Ritz. Mix in the melted butter, salt and pepper and combine with your hands.
Mix the half and half, oyster liquor, and worcestershire sauce in a small bowl.
In a 13" x 9" casserole dish sprinkle 1/3 of the cracker mixture on the bottom. Dollop the crackers with half of the oysters. Sprinkle with another 1/3 of the cracker mixture and dollop with the remaining oysters. Then pour the liquid evenly over the whole thing. Top with the remaining third of crackers and the chopped parsley.
Bake for 45 minutes to 1 hour. You want everything to be nice and brown and bubbly. Let it cool for five minutes before digging in!
Keyword casserole, entertaining, holiday food, oysters, seafood