Oyster Casserole
A traditional must have on our holiday table, this oyster casserole is acrowd favorite and super buttery, briney and delicious.
Ingredients
- 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
Instructions
- 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!