Scalloped Oysters

Southern Living
8 to 10 servings


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2 pints fresh oysters, undrained
2 cups whipping cream
1/4 cup butter or margarine, melted
1/4 teaspoon hot sauce
1 (10-ounce) package oyster crackers, crushed
1 cup Italian-seasoned breadcrumbs
1 small sweet onion, diced
2 garlic cloves, pressed
3 bacon slices, cooked and crumbled
1/2 teaspoon salt
1/2 teaspoon pepper


Drain oysters, reserving 1/2 cup liquid. Set oysters aside.

Stir together reserved liquid, whipping cream, melted butter, and hot sauce.

Combine cracker crumbs and next 6 ingredients. Place 3 cups cracker mixture on bottom of a lightly greased 13- x 9-inch baking dish. Top with half of oysters and half of whipping cream mixture. Repeat procedure with remaining cracker mixture, oysters, and whipping cream mixture.

Bake casserole at 375° for 45 minutes.

Created date

October 2003