Easy Parmesan Crusted Oyster Casserole Recipe
Rich and flavorful oyster and corn casserole topped with fresh parmesan cheese.
Servings: 8 servings
Ingredients
- 2 cups crushed saltine crackers
- 1 cup melted butter
- 2 - 8 oz. Fresh Oysters
- 2 - 8 oz. cans of creamed corn
- 1 1/2 Tablespoon Heavy Whipping Cream
- 1 teaspoon Worcestershire sauce
- 1/2 of a lemon squeezed
- 2 tablespoons chopped shallots
- 2 Tablespoons dried parsley flakes
- 1/4 cup shaved Parmesan Cheese
Instructions
- Preheat oven to 425 degrees
- Separate the oysters and juice. Set aside the oyster juice.
- Cut oysters into 1/2 or 1/3's
- Crush Crackers and mix with melted butter
- Chop Shallots and add to the cracker mixture along with parsley flakes.
- In another bowl, mix together Heavy Cream, Worcestershire Sauce, Lemon Juice, and Oyster Juice.
- Grease 9x13 baking dish.
- Line bottom with cream corn
- Add 1/2 of the oysters on top
- cover with 1/2 the cracker mixture
- Add a second layer of oysters
- and then layer the top with the remaining cracker mixture.
- Pour the oyster juice mixture over the top of crackers to cover
- Sprinkle with Panko
- Top with shaved parmesan cheese
- Cover and bake at 425 degrees for 25 minutes
- Uncover and bake for another 25 minutes