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Scalloped Oysters Recipe
|Onion||1⁄2 Cup (8 tbs), chopped|
|Green pepper||1⁄2 Cup (8 tbs), chopped|
|Butter||1⁄4 Cup (4 tbs), melted|
|Buttery cracker crumbs||2 Cup (32 tbs)|
|Canned oysters||16 Ounce, drained (Two 8 Ounce Can)|
|Worcestershire sauce||1 Teaspoon|
|Evaporated milk||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 4260 Calories from Fat 2385
% Daily Value*
Total Fat 267 g411%
Saturated Fat 136.9 g684.7%
Trans Fat 0 g
Cholesterol 499.7 mg
Sodium 5949.6 mg247.9%
Total Carbohydrates 330 g110.1%
Dietary Fiber 10.5 g42.2%
Sugars 69.7 g
Protein 114 g228.1%
Vitamin A 60.2% Vitamin C 111.2%
Calcium 72% Iron 6.5%
*Based on a 2000 Calorie diet
In small mixing bowl, combine 1/2 cup butter, cracker crumbs, salt and pepper.
In 2-quart casserole, place 1/3 crumb mixture, one can of oysters and half of onion and green pepper mixture.
Repeat layers ending with cracker crumbs.
In small mixing bowl, combine Worcestershire sauce and evaporated milk; pour over casserole.
Convection Bake at 325°F for 35 to 40 minutes.