Recipe: Oyster Casserole

Oyster casserole is a classic that’s graced southern tables for decades. This delicious variation from Southern Living uses Whitestone oysters in a creamy parmesan cheese sauce, dressed with breadcrumbs. It’s perfect for the holidays, a potluck or as a way to feed the family something a little different during the week.


  • 5 tablespoons salted butter, divide
  • 1/4 cup chopped yellow onion
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped celery
  • 2 scallions, thinly sliced
  • 1 teaspoon minced garlic
  • 25-30 Whitestone Oysters, drained well
  • 4 ounces fresh mushrooms, sliced (about 1 1/2 cups)
  • 2 tablespoons all-purpose flour
  • 1/2 cup heavy cream
  • 1 ounce Parmesan cheese, grated (about 1/4 cup)
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 cup coarse fresh breadcrumbs (from 1/4 baguette)


Step 1

Preheat broiler. Melt 2 tablespoons of the butter in a skillet over medium-high. Add onion, bell pepper, celery, scallions, and garlic. Cook, stirring, until vegetables soften, 5 to 7 minutes. Add oysters and mushrooms. Bring to a simmer, and cook, stirring often, 5 minutes. Set aside.

 Step 2

Melt 1 tablespoon of the butter in a small saucepan over medium. Whisk in flour, and cook, whisking constantly, until smooth, 30 seconds to 1 minute. Add cream, and cook, whisking constantly, until very thick and beginning to bubble. Add Parmesan, and cook, whisking constantly, until cheese is melted. Remove from heat.

Step 3

Using a fine wire-mesh strainer, strain oyster mixture; discard liquid. Add oyster mixture to cheese sauce; stir until fully incorporated. Stir in salt, pepper, and nutmeg. Spread mixture in a lightly greased (with cooking spray) 11- x 7-inch baking dish. Melt remaining 2 tablespoons of butter; toss breadcrumbs with melted butter. Sprinkle breadcrumbs over oyster mixture.

Step 4

Broil on middle rack of oven until breadcrumbs are deep golden brown and mixture is bubbly, 4 to 5 minutes.


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