Baked Oysters with Noodles Casserole

This casserole has that salty, briny soul of a proper New England oyster supper, wrapped up in noodles and melted cheddar.

A simple roux gets built with butter and flour, then the reserved oyster liquor goes in to create a sauce that tastes like the sea.

Mushrooms, plump oysters, and cooked noodles all get folded into that cheesy sauce, poured into a casserole, and baked under a layer of buttered bread crumbs.

It’s the kind of dish that shows up at church suppers and holiday tables along the coast and never needs an introduction.

Kitchen Tips

• Save every drop of the oyster liquor. It’s liquid gold and forms the backbone of the cheese sauce.
• Don’t overcook the oysters before baking. They’ll finish cooking in the oven and you want them plump, not rubbery.
• Use sharp cheddar for a sauce with real backbone. Mild cheddar will get lost against the oysters.
• Crush the buttered crumbs coarsely so they stay crunchy after 30 minutes in the oven.