Oyster And Spaghetti Casserole Recipes

Steps:

• Preheat oven to 350 and PAM a 13x9 deep baking dish.
• In large skillet, brown ground beef.
• In large pot cook pasta to al dente'.
• When beef is cooked, drain and add spaghetti sauce and hot water (I always dump the water in the jar and shake it up to get the last bit of sauce out before adding to the pan).
• Add garlic and veggies and simmer about 10 minutes.
• When pasta is done, drain in a colander and rinse with hot water, let sit temporarily.
• In pasta pot, melt margarine.
• Stir in parmesan cheese, then add pasta back into pan.
• Beat eggs with milk and toss with pasta mixture.
• Press pasta in pan evenly.
• Top with sauce mixture, spreading to the edges.
• Bake at 350 for 15 minutes.
• Top with cheeses and bake additional 15 minutes until cheese starts to melt and brown.
• Remove from oven and let sit for 10 minutes for easier cutting.
• Cut into squares.
• This makes a lot and freezes well in individual squares for lunches.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a deep 9x13 inch baking dish.
• Bring a large pot of salted water to a boil over high heat. Stir in the spaghetti. Boil the pasta until cooked through but still firm to the bite, 8 to 10 minutes. Drain well.
• Brown ground beef and onion in a large skillet over high heat; drain fat. Stir in the spaghetti sauce, sour cream, and 1 cup of the mozzarella. Mix in the cooked pasta. Transfer pasta mixture to prepared baking dish. Top with remaining 1 cup of mozzarella and the Parmesan cheese. Cover pan with aluminum foil.
• Bake in preheated oven until hot and bubbly, about 30 minutes.

Steps:

• cook spagetti til almost done
• drain
• mince onions saute in butter
• mix into drained spagetti
• add oysters dont drain
• add 1/2 and 1/2
• add soup
• add spices
• put in greased casserole
• top with crushed crackers can use soda crackers then with grated cheddar cheese
• bake 325 degree oven for 30 minutes i think a hotter oven would be better.

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.

Steps:

• Preheat oven to 400°.
• Drain oysters well, reserving liquid.
• Generously grease a shallow 1-1/2-quart casserole dish.
• Sprinkle half the crackers over the bottom.
• Lay half the oysters on top of crackers.
• Sprinkle with half the onions, parsley, lemon juice, salt, pepper and Worcestershire sauce.
• Dot generously with butter and pour half the cream, milk and reserved juice from the oysters.
• Repeat the layers but save the remaining cracker crumbs for the top.
• Add a dash of Tabasco if desired before covering with the crumbs.
• Cover with the remaining cracker crumbs.
• Dust enough with paprika to make it really red on top.
• Bake 30 minutes or until the casserole is set (when you jiggle it, it shakes like set Jello).
• Serve hot.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch casserole dish. Drain the oysters, reserving juice.
• In a small mixing bowl combine margarine and crushed saltine crackers. Cut the oysters into small pieces, set aside. In a small mixing bowl combine cream, oyster juice and Worcestershire sauce.
• Spread one can of corn onto the bottom of the casserole dish. Layer 1/2 of the oysters over the corn, 1/2 of the cracker mixture. Repeat layering with remaining ingredients. Pour the oyster juice mixture over the top of the entire casserole. Cover the casserole dish with aluminum foil.
• Bake casserole for 20 minutes. Remove foil and bake an additional 30 minutes.

Steps:

• Pour the oysters into a shallow 9" pie plate.
• Sprinkle with parsley and onions.
• Scatter the cracker crumbs on top.
• Melt butter and add lemon juice, mustard and Worcestershire sauce.
• Pour mixture over the crumbs and bake 450F until oysters curl slightly and crumbs are brown appro 10-15 minutes.

Steps:

• Drain oysters well. Reserve liquid. You may need it if spaghetti is too dry. Sauté garlic, onions, and parsley in olive oil. Add mushrooms and oysters. Cook over low heat until oysters curl. Add basil. Toss oyster mixture with cooked spaghetti and Parmesan cheese. Season with salt and pepper. If spaghetti is too dry, you may add olive oil or oyster liquid. If spaghetti has too much liquid, you could add Italian bread crumbs and/or more Parmesan cheese.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and transfer to a serving bowl.
• Melt butter in a large skillet over medium heat. Add mushrooms; cook and stir until tender and lightly browned, about 5 minutes. Stir in parsley, salt, and black pepper; cook until flavors combine, about 1 minute. Pour in heavy cream. Bring to a gentle boil; cook until sauce thickens slightly, about 5 minutes.
• Pour sauce over pasta in the serving bowl; toss to combine. Add green onions and Parmesan cheese; toss until combined.

Steps:

• Preheat oven to 350 F degrees.
• Place cooked spaghetti in a deep 1.5 quart oval baking dish or a glass 9x13" casserole.
• In a skillet, brown the ground beef until cooked through;drain fat and stir in spaghetti sauce.
• Heat over low heat, covered, until warmed through, stirring occasionally.
• Meanwhile, in a small saucepan, melt butter over low heat.
• Add onions and peppers to the butter and saute until just lightly browned.
• Cut up cream cheese into small chunks and add to the onion mixture; stir until melted and well combined.
• Pour half of the meat sauce over the cooked spaghetti.
• Pour all of the cream cheese sauce over the first layer of meat sauce, using a spatula to spread evenly.
• Pour remaining meat sauce over the cream cheese layer, again using a spatula to spread evenly.
• Sprinkle some Parmesan cheese over the top to taste.
• Cover with foil and bake for about 25 minutes or warm and bubbly.
• Remove cover and bake 5 minutes more.
• This can be prepared ahead, refrigerated, and not baked until the following day, if desired (if you do, allow extra baking time).