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Oven Baked Scalloped Oysters

Gadget.Cook's picture
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Butter 2 Tablespoon
  Melted butter 1⁄4 Cup (4 tbs)
  Buttery cracker crumbs 2 Cup (32 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Canned fresh oysters 16 Ounce, drained (2 Cans, 8 Ounce Each)
  Worcestershire sauce 1 Teaspoon
  Evaporated milk 1 Cup (16 tbs)

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.

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Nutrition Rank

Nutrition Facts

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 mg165%

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

Oven Baked Scalloped Oysters Recipe