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Holiday Scalloped Oysters Casserole Bake

A rich and cozy casserole featuring fresh oysters, a creamy sauce, and a crisp buttery topping, perfect for holiday meals and gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 10 servings
Course: Main Course, Side Dish
Cuisine: American, Seafood
Calories: 360
Ingredients Method Notes

Ingredients
  

For the oysters and sauce
  • 2 pints fresh oysters, drained, with 1 cup of the liquor reserved Choose good quality fresh oysters.
  • 8 tablespoons unsalted butter, divided (4 for sauteing, 4 for drizzling)
  • 1 cup onion, finely chopped Yellow or white onion can be used.
  • 1/2 cup celery, finely chopped
  • 1/2 cup green bell pepper, finely chopped Red bell pepper can be used for a sweeter flavor.
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1 cup whole milk Half-and-half can be used for a lighter sauce.
  • 1 cup heavy cream Half-and-half can be used for a lighter sauce.
  • 1 teaspoon salt Taste the sauce before adding more salt.
  • 1/2 teaspoon cayenne pepper Adds a spicy note; adjust to taste.
  • 1/2 teaspoon black pepper
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons lemon juice
For the topping and garnish
  • 2 cups seasoned breadcrumbs or crushed crackers Crushed saltine crackers can be used for a lighter topping.
  • 1/2 cup grated Parmesan Gruyère or white cheddar can be substituted.
  • 1/4 cup fresh parsley, chopped Chives or thyme can be used as substitutes.
  • Lemon wedges, for serving Optional.
  • Hot sauce, for serving Optional.

Method
 

Preparation
  1. Start by heating the oven to 375°F. Grease a 9×13-inch baking dish.
  2. Melt 4 tablespoons of the butter in a large skillet over medium heat. Add the onion, celery, green bell pepper, and garlic, and cook for 6 to 7 minutes until the vegetables are tender.
  3. Stir in the flour and cook for 1 minute. Then slowly whisk in the milk, cream, and reserved oyster liquor, whisking for 4 to 5 minutes until thickened.
  4. Season with the salt, cayenne, black pepper, Worcestershire sauce, and lemon juice. Remove from heat.
Layering
  1. Spread 1 cup of the breadcrumbs in the bottom of the prepared dish.
  2. Layer in half of the oysters and half of the sauce. Repeat this process with the remaining oysters and sauce, finishing with the rest of the breadcrumbs on top.
Baking
  1. Melt the remaining 4 tablespoons of butter and drizzle over the top. Sprinkle Parmesan and parsley.
  2. Bake uncovered for 30 to 35 minutes until golden and bubbling. Let it rest for 5 minutes before serving.
Serving
  1. Serve with lemon wedges and hot sauce if desired.

Notes

Store leftovers covered in the refrigerator for up to 3 days. Freezing is not recommended due to texture changes. Reheat gently on stovetop or in the oven.