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Oyster Casserole
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5 from 1 vote

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.