Oyster Casserole
Yield
1 CasserolePrep
25 minCook
30 minReady
55 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pint |
oysters
shucked, drained |
*
|
| 2 | medium |
tomatoes
chopped |
|
| ½ | cup |
light cream (half&half)
|
|
| 2 | cups |
crackers
crumbled |
*
|
| ½ | cup |
margarine
or butter, melted |
|
| ½ | teaspoon |
salt
optional |
|
| ½ | teaspoon |
cumin
ground |
|
| ¼ | teaspoon |
allspice
|
|
| ⅛ | teaspoon |
red pepper flakes
ground |
|
| 1 | each |
lemon
or lime, cut into wedges |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
oysters
shucked, drained |
*
|
| 2 | medium |
tomatoes
chopped |
|
| 118 | ml |
light cream (half&half)
|
|
| 473 | ml |
crackers
crumbled |
*
|
| 118 | ml |
margarine
or butter, melted |
|
| 2.5 | ml |
salt
optional |
|
| 2.5 | ml |
cumin
ground |
|
| 1.3 | ml |
allspice
|
|
| 0.6 | ml |
red pepper flakes
ground |
|
| 1 | each |
lemon
or lime, cut into wedges |
|
Directions
Heat oven to 375℉ (190℃).
Mix oysters and tomatoes; arrange in ungreased 11 x 17 x 1½ " rectangular baking dish . Pour ¼ cup of the half and half over mixture. Mix remaining ingredients except lemon wedges; sprinkle over oysters and tomatoes. Pour remaining half and half over crumb mixture. Bake uncovered about 30 minutes or until light brown. Garnish with lemon wedges.
