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.