Search
by Ingredient

Oyster Casserole

StarStarStarStarHalf star

Submitted by Alisa

YIELD

1 Casserole

PREP

25 min

COOK

30 min

READY

55 min

Ingredients

1 473
PINT ML OYSTERS
shucked, drained *
2 2
MEDIUM MEDIUM TOMATOES
chopped
½ 118
2 473
CUPS ML CRACKERS
crumbled *
½ 118
CUP ML MARGARINE
or butter, melted
½ 2.5
TEASPOON ML SALT
optional
½ 2.5
TEASPOON ML CUMIN
ground
¼ 1.3
TEASPOON ML ALLSPICE
0.6
TEASPOON ML RED PEPPER FLAKES
ground
1 1
EACH 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 133g (4.7 oz)
Amount per Serving
Calories 256 93% from fat
 % Daily Value *
Total Fat 26g 41%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 617mg 26%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 4g
Vitamin A 33% Vitamin C 23%
Calcium 5% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb
 

Email this recipe