Best Corn And Oysters Bake Recipes
SCALLOPED CORN AND OYSTERS
A family favorite, handed down from grandmother, to my mother to me. Terribly easy and a fabulous side dish for a Thanksgiving dinner. Oysters can be left out, but honestly it isn't as good. :)
Provided by Jen Wiehl
Categories Corn
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees.
- Butter a 1 1/2 qt baking dish.
- Mix butter, flour, sugar and salt with fork in a large bowl until blended.
- Add the eggs and beat well.
- Stir in corn and milk.
- Stir in oysters.
- Pour into dish and bake for 20 minutes.
- Stir again and continue baking until golden and an inserted knife comes out clean.
- Enjoy!
Nutrition Facts : Calories 207, Fat 11.3, SaturatedFat 6.1, Cholesterol 131, Sodium 306.2, Carbohydrate 21.1, Fiber 1.4, Sugar 4.4, Protein 7.5
CREAM CORN AND OYSTERS
Make and share this Cream Corn and Oysters recipe from Food.com.
Provided by joditrout
Categories Low Cholesterol
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Butter casserole dish, layer in cracker crumbs, 1 cup corn, dot with.
- oysters, and dot with butter, repeat layers.
- Sprinkle top with salt, pepper, and paprika. Dot with butter. Take.
- reserved oyster liquid and strain into 2 cup container, add enough milk to make 2 cups and pour over top of casserole.
- Bake at 350°F for about 1 hour until top of casserole is brown.
Nutrition Facts : Calories 401.2, Fat 14.2, SaturatedFat 3.2, Cholesterol 62.7, Sodium 814.2, Carbohydrate 53.5, Fiber 2.1, Sugar 8, Protein 17.6
OYSTER CASSEROLE
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch casserole dish. Drain the oysters, reserving juice.
- In a small mixing bowl combine margarine and crushed saltine crackers. Cut the oysters into small pieces, set aside. In a small mixing bowl combine cream, oyster juice and Worcestershire sauce.
- Spread one can of corn onto the bottom of the casserole dish. Layer 1/2 of the oysters over the corn, 1/2 of the cracker mixture. Repeat layering with remaining ingredients. Pour the oyster juice mixture over the top of the entire casserole. Cover the casserole dish with aluminum foil.
- Bake casserole for 20 minutes. Remove foil and bake an additional 30 minutes.
Nutrition Facts : Calories 446.4 calories, Carbohydrate 41 g, Cholesterol 95.6 mg, Fat 29 g, Fiber 2.1 g, Protein 8.6 g, SaturatedFat 16.1 g, Sodium 828.6 mg, Sugar 3.5 g
GRANDMA AND GRANDPA HANSON'S CORN AND OYSTERS
My Mom makes this every thanksgiving, it's just a good ole family recipe we all enjoy. Hope you do too!
Provided by Kristie Yearwood @kreativekristie
Categories Other Main Dishes
Number Of Ingredients 9
Steps:
- In a casserole dish layer 1 can drained corn, then half the oysters(chopped or left whole), then half the crackers, coarsely crumbled, then dot with butter, and sprinkle on salt and pepper. Layer again. Optional sprinkle with parmesan cheese. Beat together 2 eggs and about a cup of milk (optional flavoring- add Worcestershire sauce)and pour it all over. Using a knife to put through the layers to be sure that the milk and eggs go down through the bottom layer. If needed, add more eggs and milk as the milk mixture needs to cover up to the top of the crackers. Bake at 350 for an hour. If made ahead of time and refrigerated, reheat for at least 20-25 minutes.
BAKED CORN AND OYSTERS
Steps:
- 1. Combine ingredients in order given: corn, cracker crumbs, eggs, salt, milk, black pepper, sugar, butter and oysters.
- 2. Bake the mixture in a greased 1 1/2 quart baking dish at 375 degrees for 25 minutes.
- 3. Do not over bake or oysters will become tough.
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