Oyster Casserole

Ingredients:

  • 4 cups coarse fresh bread crumbs
  • 4 large eggs
  • 1 cup heavy cream
  • 1 cup whole milk
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • ¼ cup flat-leaf parsley (finely chopped)
  • 3 dozen oysters (shucked; halved if large; drained if necessary and gently patted dry)

Directions

Preheat oven to 375 °F with rack in middle. Butter a 2 quart shallow baking dish.

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.

Whisk together eggs, cream, milk, lemon juice, Worcestershire sauce, parsley, and ¼ teaspoon each of salt and pepper in a medium bowl. Gently stir in oysters and bread crumbs.

Pour into baking dish and bake until custard is set and top is golden, 25-30 minutes.

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