Oyster Casserole
A rich and creamy oyster casserole featuring fresh oysters baked in a custard of eggs, cream, and milk, topped with golden-brown breadcrumbs and brightened with lemon and parsley.
6 servings
1 hr
Ingredients
- •4 cups coarse fresh bread crumbs (from 8 slices firm white sandwich bread)
- •4 large large eggs
- •1 cup heavy cream
- •1 cup whole milk
- •2 teaspoons fresh lemon juice
- •1 teaspoon Worcestershire sauce
- •¼ cup finely chopped flat-leaf parsley
- •3 dozen dozen shucked oysters (preferably medium; halved if large; about 1 cup)
- •drained if necessary and gently patted dry
Cooking Instructions
- 1.
Preheat oven to 375°F with rack in middle. Butter a 2-quart shallow baking dish.
5 min
- 2.
Spread bread crumbs in a 4-sided sheet pan and bake, stirring occasionally, until golden-brown, about 15 minutes. Transfer to a plate to cool slightly.
15 min
- 3.
Whisk together eggs, cream, milk, lemon juice, Worcestershire sauce, parsley, and 1/4 teaspoon each of salt and pepper in a medium bowl. Gently stir in oysters and bread crumbs.
10 min
- 4.
Pour into baking dish and bake until custard is set and top is golden, 25 to 30 minutes.
30 min
- 5.
Lagier Meredith Mount Veeder Napa Valley Syrah '06