Scalloped Oysters Recipe
Do you want best of best Scalloped Oysters recipe? No other ingredient will make Scalloped Oysters taste so yummy than Seafood. I just love Main Dish recipes and this dish is my only favorite amongst them. In my estimation, if one calls oneself a good cook, one ought to have a personal recipe of Scalloped Oysters, just like I do.
Ingredients
1 1/2 qts. oysters
3 tablespoons butter or margarine
2 cups soft bread crumbs
1/2 cup butter or margarine
1/2 cup chopped onion
1/2 cup diced celery
1 clove garlic, minced
3 eggs, hard cooked and sliced
1 teaspoon salt
1/4 teaspoon pepper
Milk
4 oz. sharp Cheddar cheese, shredded
Directions
Drain oysters, reserving liquor in a 2 cup measuring cup.
Pick over oysters and remove any shell particles.
Set oysters aside.
Heat 3 tablespoons butter in a skillet.
Add the bread crumbs and toss until crumbs are golden brown; set aside.
Heat 1/2 cup butter in the skillet.
Add onion, celery, and garlic; cook until onion is transparent.
Add drained oysters and heat over low heat, moving and turning constantly, until they are plump, about 4 minutes.
Set aside.
Spoon one third of the buttered bread crumbs into a greased 2 quart casserole.
Cover with half of the oyster mixture.
Top with half of the hard cooked egg slices.
Sprinkle with half of a mixture of salt and pepper.
Repeat layering.
Top with the remaining bread crumbs.
Add enough milk to the reserved oyster liquor to make 2 cups.
Pour evenly over the contents of the casserole.
Sprinkle the cheese over the top.
Bake at 350°F 25 to 30 minutes, or until mixture is bubbly.
Pick over oysters and remove any shell particles.
Set oysters aside.
Heat 3 tablespoons butter in a skillet.
Add the bread crumbs and toss until crumbs are golden brown; set aside.
Heat 1/2 cup butter in the skillet.
Add onion, celery, and garlic; cook until onion is transparent.
Add drained oysters and heat over low heat, moving and turning constantly, until they are plump, about 4 minutes.
Set aside.
Spoon one third of the buttered bread crumbs into a greased 2 quart casserole.
Cover with half of the oyster mixture.
Top with half of the hard cooked egg slices.
Sprinkle with half of a mixture of salt and pepper.
Repeat layering.
Top with the remaining bread crumbs.
Add enough milk to the reserved oyster liquor to make 2 cups.
Pour evenly over the contents of the casserole.
Sprinkle the cheese over the top.
Bake at 350°F 25 to 30 minutes, or until mixture is bubbly.
