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Oyster Casserole

Oyster Casserole


Oyster Casserole topped with Parmesan cheese and golden Panko crumbs makes an elegant addition to your holiday menu.

An oyster casserole is a must for our Christmas dinner. Usually we make a really simple one with oysters, crushed Saltine crackers, butter, and cream, but this year I wanted to change it up a little. This recipe is based off of one I saw in the December 2016 issue of Southern Living magazine.

Oyster Casserole


It’s rich and creamy just like an Oyster Casserole should be, but it also has lots of different flavors: onion, celery, red bell pepper, mushrooms, garlic, plus a hint of nutmeg.

We liked it so much, it just might become a regular our Christmas menu.

Oyster Casserole

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Oyster Casserole

Oyster Casserole

SERVINGS: 4 servings


  • 5 tablespoons butter divided
  • 1/2 cup finely chopped yellow onion
  • 1/3 cup finely chopped red bell pepper
  • 1/3 cup finely chopped celery
  • 1 (4-ounce) package mushrooms, sliced
  • 1 garlic clove, minced
  • 3 (8-ounce) containers fresh oysters, drained
  • 2 tablespoons all-purpose flour
  • 2/3 cup heavy cream
  • 1/3 cup freshly grated Parmesan cheese
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 cup panko crumbs
  • 2 green onions, sliced


  • Melt 2 tablespoons butter in a pan over medium-high heat. Add onion, bell pepper,celery, and mushrooms. Cook, stirring frequently until vegetables are soft, about 5 to 7 minutes.
  • Add garlic and cook 1 more minute.
  • Add drained oysters and cook, stirring frequently, until oysters are about halfway cooked. Pour entire contents of pan (oysters and vegetables) through a fine-meshed sieve and discard all liquid. Transfer everything in the sieve to a greased 11x7-inch baking pan. Season lightly with salt and pepper.
  • In a small saucepan, melt 1 tablespoon butter. Add flour and cook and stir for 1 minute.
  • Gradually whisk in cream and cook until it begins to simmer and thicken.
  • Add Parmesan cheese, whisk until melted, and remove from heat. Stir in salt, pepper, and nutmeg. Pour over the oysters.
  • Melt remaining 2 tablespoons butter. Toss with Panko crumbs and green onions. Sprinkle on top of casserole.
  • Place under broiler and broil until Panko crumbs are golden brown and mixture is bubbly.

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Recipe adapted from Southern Living

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4 thoughts on “Oyster Casserole”

  1. This is a marvelous recipe! I used half and half rather than heavy cream, and my topping was crushed Ritz crackers instead of Panko. A great recipe! Sauteed spinach was lovely on the side. An easy and delicious way to prepare oysters!

  2. What a great idea. I’ve never had oysters in a casserole. Such a fun side dish for the holidays. And the panko topping sounds delicious!

  3. Gayle @ Pumpkin 'N Spice

    Oh I’ve never thought to use oysters in a casserole before, Christin! This is so creative! I love the flavors in here. What a unique dish!

  4. This sounds like it has an amazing combination of flavors with the oyster, vegetables, and nutmeg! YUM!

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