Oven Baked Scalloped Oysters Recipe
Summary
MethodBaked
Ingredients
| Onion | 1/2 Cup (16 tbs), chopped | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Butter | 2 Tablespoon | |
| Melted butter | 1/4 Cup (16 tbs) | |
| 2 cups buttery cracker crumbs | ||
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Oysters | 2 Can (10oz), drained | |
| Worcestershire sauce | 1 Teaspoon | |
| Evaporated milk | 1 Cup (16 tbs) | |
Directions
Preheat oven in Convection Bake to 375°F (*350°F).
In skillet, saute onion and green pepper in 2 tablespoons butter until tender. Set aside.
Combine 1/4 cup melted butter, cracker crumbs, salt and pepper. Mix well.
In 2-quart casserole, layer 1/3 crumb mixture, one can of oysters and half of onion and green pepper mixture. Repeat layers.
Combine Worcestershire sauce and evaporated milk. Pour over casserole. Top with 1/3 crumb mixture.
Convection Bake for 25 to 35 minutes.
In skillet, saute onion and green pepper in 2 tablespoons butter until tender. Set aside.
Combine 1/4 cup melted butter, cracker crumbs, salt and pepper. Mix well.
In 2-quart casserole, layer 1/3 crumb mixture, one can of oysters and half of onion and green pepper mixture. Repeat layers.
Combine Worcestershire sauce and evaporated milk. Pour over casserole. Top with 1/3 crumb mixture.
Convection Bake for 25 to 35 minutes.
Chef
