This dish is so flavorful and a Southern classic, especially during the holidays.
My grandma used to make Oyster Casserole every Christmas. I was a pretty young Texan kid at the time, and oysters scared me a little. But I remember my sister and other family members just loved it. Now, the Loon and I can't get enough of it. Try it, and you'll see what we mean.
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How To Make Oyster Casserole
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EXPERT TIP: For added flavor, we throw in some chopped scallions (green onions) and garlic in the final 30 seconds of sautéing the veggies.
Selecting the Oysters
There are many types of oysters, fresh and packaged. For this recipe, we think the packaged variety is perfectly acceptable.
Packaged oysters are found at well-stock supermarkets in the seafood department or your local seafood market.
EXPERT TIP: You'll end up draining the oysters twice for this casserole. First, when you remove them from the container. Drain and rinse them under the faucet in your sink. Add them to the skillet with the mushrooms. The mushrooms will soften and release liquid, along with the oysters. Thus, needing another draining (more on that in a bit).
A Bechamel Sauce Binds the Casserole Together
While the oysters are simmering, or even after they've simmered, it's time to make an easy bechamel sauce.
In a medium-sized saucepan, melt a couple of tablespoons of butter over medium heat. Add two heaping tablespoons of flour and stir for 1 minute.
EXPERT TIP: The flour and butter mixture is called a roux. After adding half-and-half and other flavor enhancements, the liquid will thicken. This will take anywhere from 2 to 5 minutes. The sauce should be pretty thick, see our video for reference. Now, add the Parmesan cheese to finish off the sauce.
Now, back to oysters and mushrooms: After 15 minutes of simmering, a decent amount of liquid will be released from the oysters and the mushrooms.
This is normal but you don't want all this liquid in the casserole.
Simply place a colander over a large bowl, or in your sink, and carefully transfer the contents of the skillet into it. Once fully drained, return the satuéed veggies and oyster to the skillet, or the saucepan containing the bechamel sauce.
How To Make a Breadcrumb Topping
Like many casseroles, you're going to want a nice crunchy topping.
Easy! Simply take a large loaf of bread, remove the crusts as best you can, and then pulverize it in your food processor.
EXPERT TIP: If you don't have a food processor, simply use a knife to chop the bread until you have coarse bread crumbs. We think thicker breadcrumbs are better anyway. Just before topping the casserole, melt a couple of tablespoons of butter and stir it into the breadcrumbs with a pinch of salt. Now, generously top the casserole with the prepared breadcrumbs.
When To Serve Oyster Casserole
As mentioned previously, this dish is a very popular one to serve during the holidays. It's perfect alongside Best Mashed Potatoes, Mom's Dressing, Gourmet Green Bean Casserole, and Corn Casserole!
But, we've got to tell you, this casserole is so flavorful and easy to prepare, we love having it all year long!
You may also like our Fried Oysters and Clams, or our BLT with Fried Oysters, too!
In the meantime, don't you just want to sink your teeth into this?
If you're trying to think of a side dish that's a little different this holiday season (or anytime, for that matter), look no further!
We have found that even folks who aren't big fans of oysters really love this dish.
I'm not sure how my Grandma who lived in central Missouri ever learned about oyster casserole, but my family is thankful that she did. Odds are, your family will be thanking you, too, when you bring it to the table. It's that good!
Ready to make the best casserole this side of the Gulf of Mexico? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Oyster Casserole
This Oyster Casserole is a favorite on holiday tables all over, but especially in the Southern United States. We just love the briny flavor of the fresh oysters, combined with mushrooms, veggies, bread crumb topping....unbelievably delicious!
French