Baked Oysters
Submitted by bilbod
Individual oyster casseroles baked in sherry-cream sauce with tomato soup, green peppers, and a hint of mace. Bubbly, elegant, and ready in an hour.
YIELD
6 servingsPREP
15 minCOOK
1 hrsREADY
1 hrsThis is old-school oyster baking at its finest. You’ll divide chopped oysters among six individual casseroles, top them with sautéed peppers and onions, then pour over a luscious sauce made from tomato soup, cream, and dry sherry spiked with mace and cayenne.
The slow oven (300°F) lets everything meld together without toughening the oysters. After 55 minutes, you’ll have bubbly, golden casseroles that look like something from a 1960s dinner party (in the best way possible).
Serve them with crusty bread for soaking up every drop of that rich, briny sauce.
Pro Tips
- Chop oysters into uniform pieces so they cook evenly
- Sauté peppers and onions just until tender (not browned) for best texture
- Use good dry sherry (not cooking sherry, which is too salty)
- Individual casseroles make serving easy, but you can use one large baking dish if needed
- Watch for golden bubbling around the edges as your doneness cue
Ingredients
Directions
Chop oysters into three or four pieces and divide between six small individual casseroles.
Sprinkle with lemon juice and salt.
Saut? green pepper and onion in butter until just tender.
Sprinkle over oysters.
Season with mace, pepper and cayenne. Combine soup, whipping cream and sherry and spoon over oysters, dividing mixture evenly between casseroles.
Bake in slow over, 300℉ (150℃). 55 minutes or until brown and bubbly.
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