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Scalloped Oysters

Gadget.Cook's picture
  Onion 1⁄2 Cup (8 tbs), chopped
  Green pepper 1⁄2 Cup (8 tbs), chopped
  Butter 2 Tablespoon
  Butter 1⁄4 Cup (4 tbs), melted
  Buttery cracker crumbs 2 Cup (32 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Canned oysters 16 Ounce, drained (Two 8 Ounce Can)
  Worcestershire sauce 1 Teaspoon
  Evaporated milk 1 Cup (16 tbs)

Saute onion and green pepper in 2 tablespoons butter until tender.
Set aside.
In small mixing bowl, combine 1/2 cup butter, cracker crumbs, salt and pepper.
Mix well.
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.

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Nutrition Rank

Nutrition Facts

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 mg166.6%

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

Scalloped Oysters Recipe