Southern Oyster Casserole


(1 vote) 4 1

When oysters are in season, this can be a real treat! Seasoned with paprika and nutmeg, it's quite tasty!

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  • 2 quarts oysters
  • 1/4 lb. (1 stick) butter
  • 3 whole scallions, chopped
  • 1 green or red bell pepper, seeded, deribbed, and chopped
  • 1/2 lb. mushrooms, sliced
  • 1/4 C. flour
  • 1 C. heavy cream
  • 1/4 C. grated Parmesan cheese
  • Freshly grated nutmeg
  • 1/2 tsp. paprika
  • Salt
  • Freshly ground black pepper
  • 1/2 C. bread crumbs

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Preheat the broiler. Grease a 9x13-inch ovenproof serving dish or spray it with nonstick spray. Drain the oysters and set aside. Melt 2 Tbs. of the butter in a heavy casserole. Add the scallions and pepper and sauté until the onion is soft, about 5 minutes. Add the mushrooms and oysters and sauté for 5 minutes.

In a separate pan, melt 2 Tbs. of the remaining butter. Stir in the flour. When smooth, add the cream, and stir until boiling and thick. Add the cheese. Stir this cheese sauce into the oyster mixture and season with nutmeg, paprika, salt, and pepper. The casserole may be made ahead to this point and refrigerated overnight.

Return it to simmer on top of the stove before proceeding. Pour the mixture into the prepared dish and top with the bread crumbs and dot with the remaining butter. Place under the broiler until browned and bubbling, about 10 minutes, depending on the depth of the casserole.

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