Best Grannys Oyster Rockefeller Casserole Recipes

OYSTERS ROCKEFELLER EN CASSEROLE

Steps:

• Clean& drain oysters and set aside.
• In skillet, melt butter& saute celery& onion, stir in parsley, spinach, anise, worcestershire, and pepper.
• Remove from heat.
• Grease or spray 8 ramekins.
• Place 3 oysters in the bottom of ea ramekin.
• Cover oysters with spinach mixture.
• (***youcan do it in advance up to his point and refrigerate).
• Bake@ 350 for 30 minutes.
• Remove& top with cheese and crumbs.
• Return to oven for 10 minutes.
• **Ifyou don't own ramekins, bake in a shallow baking pan.
• This is not a beautiful dish, so the attractive containers help.
• I made this for years without them.
• The ramekins make it easier to serve, too.
• I usually do this as an appetizer, but it makes a main course for 4.

MELISSA CLARK'S OYSTERS ROCKEFELLER

Steps:

• In a large skillet over medium heat, melt the butter. Add the bread crumbs and sauté until they are just a tiny bit golden, about 1 minute or so. Stir in the watercress, parsley, celery and celery leaves, scallions, and garlic. Cook until fragrant, 1 minute. Stir in the Pernod and let it cook off for another minute. Remove from the heat and stir in the capers and a pinch of salt (not too much, those oysters are salty too).
• Preheat the broiler. Fill a baking pan (or two) with a 1/2-inch layer of coarse or rock salt. Lay the oysters on top of the salt. Spoon a little of the sauce mixture on top of the oysters. Broil until just golden, about 2 minutes. Serve hot.

OYSTER CASSEROLE

Steps:

• In a small bowl, toss the cracker crumbs and butter. In another bowl, combine the salt, nutmeg and pepper. In a greased 11x7-in. baking dish, layer half of the crumbs, half of the oysters and 1/4 teaspoon of seasoning mixture., Combine soup and milk; pour over the top. Layer with remaining oysters and another 1/4 teaspoon of seasoning mixture. Top with remaining crumbs and seasonings. Bake, uncovered, at 400° for 20-25 minutes or until hot and bubbly.

OYSTERS ROCKEFELLER

Steps:

• In a large skillet, saute onion in butter until tender. Add spinach; cook and stir until wilted. Remove from the heat; stir in cheese, lemon juice and pepper. Spread kosher salt into 2 ungreased 15x10x1-in. baking pans. Shuck oysters, reserving oyster and its liquid in bottom shell. Lightly press oyster shells down into the salt, using salt to keep oysters level. Top each with 2-1/2 tsp. spinach mixture. Bake, uncovered, at 450° until oysters are plump, 6-8 minutes. Serve immediately.,