Oyster Casserole
Yield
4 servingsPrep
25 minCook
15 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | tablespoons |
lard
|
*
|
| 1 | each |
onions
small, half of, sliced |
|
| ¼ | pound |
mushrooms
fresh, sliced |
|
| 4 | tablespoons |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
paprika
|
|
| 1 | dash |
cayenne pepper
|
*
|
| 2 | cups |
milk
|
|
| 24 | each |
oysters
raw, with juice |
|
| 3 | large |
eggs
hard cooked, sliced |
|
| 2 | tablespoons |
cooking sherry
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9E+1 | ml |
lard
|
*
|
| 1 | each |
onions
small, half of, sliced |
|
| 113.4 | g |
mushrooms
fresh, sliced |
|
| 6E+1 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
paprika
|
|
| 1 | dash |
cayenne pepper
|
*
|
| 473 | ml |
milk
|
|
| 24 | each |
oysters
raw, with juice |
|
| 3 | large |
eggs
hard cooked, sliced |
|
| 3E+1 | ml |
cooking sherry
|
* |
Directions
Heat fat, add onions and mushrooms.
Cook until tender and remove from pan.
Blend flour with fat, add seasonings, let boil 2 minutes and add milk gradually.
Cook oysters in their own liquor until edges curl and add oysters and liquor to creamed mixture.
Add mushrooms, onion and eggs; stir in sherry.
Turn into greased casserole and bake at 400℉ (200℃) for 15 minutes.
Serve on toast or pastry shells.
