Deviled Oyster Casserole Recipes

Steps:

• Toss together all ingredients, mixing well.
• Pour into 1 1/2-2 quart casserole sprayed with non-stick spray or divide among 6 individual ramekins.
• Bake at 375F until set and lightly browned.

Steps:

• Crumble bread in mixing bowl.
• Add oysters, oyster juice, and eggs; mix well.
• Add grated lemon rind; beat well.
• Saute onions, celery, and bell pepper in butter until transparent.
• Add oyster mixture, Worcestershire, hot sauce, salt, and black pepper.
• Cook stirring constantly, until oysters curl.
• Place mixture in individual ramekins or casserole dish.
• Sprinkle cracker crumbs on top; dot with butter.
• Bake in 350 degrees about 30-40 minutes until bubbly and slightly browned.

Steps:

• Sauté the onion, bell pepper, garlic, and celery in the butter in a large skillet.
• Grind the oysters using the large blade of a meat grinder and add them to the mixture in the skillet.
• Add the seasonings and bring up to a boil, then remove from heat and cool.
• Toast the bread and roll into crumbs, then add these to the oyster mixture.
• Beat the eggs together with the milk and add to the oyster mixture.
• Mix in the parsley and the green onion tops.
• Slowly heat mixture up to a simmer then transfer the mixture to a chafing dish and serve with crackers.

Steps:

• In a small bowl, toss the cracker crumbs and butter. In another bowl, combine the salt, nutmeg and pepper. In a greased 11x7-in. baking dish, layer half of the crumbs, half of the oysters and 1/4 teaspoon of seasoning mixture., Combine soup and milk; pour over the top. Layer with remaining oysters and another 1/4 teaspoon of seasoning mixture. Top with remaining crumbs and seasonings. Bake, uncovered, at 400° for 20-25 minutes or until hot and bubbly.