Oyster Noodle Casserole
Submitted by angelwings
Oyster noodle casserole layers tender egg noodles and shucked oysters in a cayenne-spiked cream sauce, topped with buttery breadcrumbs. An old-fashioned coastal comfort bake.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minThis is a coastal Southern oyster casserole that hides plump shucked oysters between layers of broad egg noodles in a creamy white sauce. The reserved oyster liquor stirred into the sauce is the trick that gives the whole casserole that briny depth, like the sea itself is seasoning the dish.
Don’t drain the oysters carelessly. Catch every drop of that liquor (the natural juices in the container) and stir it into the sauce. It’s the most concentrated oyster flavor you can get, and pouring it down the drain ruins the casserole.
The roux-and-milk base is a classic bechamel that gets enriched with the oyster liquor. Cook the flour-butter mixture for the full 3 minutes after the milk goes in, the sauce should be thick enough to coat the back of a wooden spoon before being assembled.
Keep the oyster layer in the middle, not on top. They poach gently in the heat between the noodles and never overcook. Oysters on top toughen up under the high oven heat in just a few minutes.
A whisper of cayenne is the right amount. Too much overwhelms the delicate sea flavor. You want just enough to feel a faint warmth at the back of the throat.
Chef Tips
- Use fresh shucked oysters in their liquor if possible. Canned oysters work in a pinch but lack the same brininess.
- Slightly undercook the egg noodles since they’ll bake further in the casserole. Al dente turns to mush in a soft-baked dish.
- Dot the breadcrumb top liberally with butter. This is what gives the golden, almost crouton-like crust.
- Bake just until the sauce bubbles around the edges. Going longer makes the oysters rubbery.
Variations
- Add ½ cup of grated parmesan to the breadcrumb topping for a nuttier crust.
- Swap milk for half-and-half for a richer, more decadent sauce.
- Stir in 2 tablespoons of dry sherry to the sauce just before assembling for a classic seafood depth.
Ingredients
Directions
Preheat the oven to 425 degrees F.
Cook the noodles according to the package directions, drain thoroughly in a colander, and set Meanwhile, drain the oysters, reserving the liquor and set both aside. Melt 3 tablespoons of the butter in a 1-quart saucepan over moderate heat. Add the onion and green pepper, and cook, uncovered, for 5 minutes, or until the onion is soft. Blend in the flour with a wire whisk, then add the milk, and stir vigorourly until the mixture is thickened and smooth--about 3 minutes. Add the oyster liquor, salt, black pepper, and cayenne pepper. Place half the noodles in a butter 1½ quart casserole, cover with the oysters, then add the remaining noodles. Pour the sauce over all, top with the bread crumbs, dot with the remaining 3 tablespoon of butter, and bake, uncovered for 15 minutes or until brown and bubby.
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