Recipes and Preperation Tips

Baked Oyster Casserole

1 pint of Standard or Select Hillman oysters
3 tablespoons margarine
1 medium onion, chopped
2 stalks celery (with leaves), chopped
1/2 green pepper, chopped
2 tablespoons flour
1/4 tablespoon salt
Dash of pepper
1/2 cup milk
1/2 cup V-8 or tomato juice
1/2 cup grated cheese (optional)
1 1/4 cups coarsely-ground cracker crumbs (Ritz or Saltines)

Preheat oven to 350 degrees F. Put oysters in colander to drain in sink. Melt margarine in medium saucepan and saute onion, celery and pepper for three minutes. Add flour, salt and pepper, stirring until flour disappears. Add milk slowly, stirring until thickened. Mix in juice after removing from heat. Grease individual casserole dishes. Sprinkle the dish bottoms with about 4 tablespoons of cracker crumbs. Add a layer of oysters, topped with sauce. Repeat. Depending on the size of the dish, this recipe will make three or four servings. Sprinkle cheese over the top of each and bake for 20 minutes.

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