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Baked Oysters

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Submitted by bilbod

YIELD

6 servings

PREP

15 min

COOK

1 hrs

READY

1 hrs

Ingredients

18 18
EACH EACH OYSTERS
2 3E+1
TABLESPOONS ML LEMON JUICE
¼ 1.3
TEASPOON ML SALT
¼ 59
CUP ML GREEN BELL PEPPERS
chopped
¼ 59
CUP ML ONIONS
chopped
1 15
TABLESPOON ML BUTTER
1 1
DASH DASH MACE *
1 1
DASH DASH BLACK PEPPER *
1 1
DASH DASH CAYENNE PEPPER *
½ 0.5
CAN CAN TOMATO SOUP
¼ 59
¼ 59
CUP ML SHERRY *

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 206g (7.3 oz)
Amount per Serving
Calories 192 43% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 94mg 31%
Sodium 415mg 17%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 2%
Sugars g
Protein 30g
Vitamin A 15% Vitamin C 39%
Calcium 2% Iron 44%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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