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.
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.
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- 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.
Recipe adapted from Southern Living
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