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Macaroni Oyster Loaf

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  Uncooked elbow macaroni 1 Cup (16 tbs)
  Boiling water 1 Cup (16 tbs)
  Milk 1 1⁄2 Cup (24 tbs)
  Shredded cheddar cheese 1⁄4 Pound (1 Cup)
  Soft bread crumbs 1 Cup (16 tbs)
  Butter 1⁄4 Cup (4 tbs) (4 Tablespoon)
  Minced parsley 2 Tablespoon
  Worcestershire 1 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Eggs 3 , well beaten
  Pacific oysters 12 Ounce (1 Jar)
  Watercress 1 (For Garnish)

Cook macaroni in boiling salted water until tender; drain.
Heat milk and cheese until cheese melts; add crumbs, butter, chives, parsley, green pepper, lemon juice, Worcestershire, salt, dry mustard, pepper, and nutmeg.
Stir in beaten eggs and drained macaroni.
Turn half of mixture into a 9 by 5-inch buttered loaf pan and cover with oysters; top with the remaining macaroni mixture.
Bake in a moderately slow oven (325°) for 50 minutes, or until set and golden brown.
Unmold on a hot platter and garnish with sprigs of watercress.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2096 Calories from Fat 1064

% Daily Value*

Total Fat 120 g184.2%

Saturated Fat 66.3 g331.3%

Trans Fat 0 g

Cholesterol 1080.9 mg360.3%

Sodium 1826.7 mg76.1%

Total Carbohydrates 145 g48.3%

Dietary Fiber 6.2 g24.9%

Sugars 25.7 g

Protein 105 g210.3%

Vitamin A 152.4% Vitamin C 114.6%

Calcium 144.1% Iron 145.9%

*Based on a 2000 Calorie diet


Macaroni Oyster Loaf Recipe