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Oven Baked Scalloped Oysters Recipe
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Melted butter||1⁄4 Cup (4 tbs)|
|Buttery cracker crumbs||2 Cup (32 tbs)|
|Canned fresh oysters||16 Ounce, drained (2 Cans, 8 Ounce Each)|
|Worcestershire sauce||1 Teaspoon|
|Evaporated milk||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 4243 Calories from Fat 2369
% Daily Value*
Total Fat 265 g408.2%
Saturated Fat 135.8 g678.9%
Trans Fat 0 g
Cholesterol 494.9 mg
Sodium 5949.3 mg247.9%
Total Carbohydrates 330 g110.1%
Dietary Fiber 10.5 g42.1%
Sugars 69.7 g
Protein 114 g228.1%
Vitamin A 59% Vitamin C 109.5%
Calcium 71.9% Iron 6.5%
*Based on a 2000 Calorie diet
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.