Best Mock Oysters For The Nonoyster Lovers Recipes

Mock Oyster Dip image

Provided by Kikimony

Time 20m

Yield 10-12 serving(s)

Number Of Ingredients 6

1 medium onion, peeled and chopped
1/2 cup butter or 1/2 cup margarine
1 (10 1/4 ounce) can cream of mushroom soup
1 (6 ounce) package garlic cheese (Kraft brand preferred or Copycat Kraft Garlic Cheese Roll)
1 (10 ounce) box broccoli (chopped)
1 (4 ounce) can mushrooms, drained and chopped (or large if you prefer)

Steps:

Mock Oysters/Eggplant Casserole image

Provided by Sassy in da South

Categories Oven

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 6

2 medium size eggplants, peeled & cut into small pieces (about 1/2 inch cubes, should be about 4 cups)
1 (1 lb) box saltine, broken into coarse crumbs
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup butter
1 pint half-and-half cream

Steps:

Soak the eggplant about 8 hours in salted water.
Remove eggplant pieces from the water in which they have soaked.
In cooking pot, cover eggplant with fresh, slightly salted water and cook over medium heat for about 20 minutes or until eggplant is tender.
Drain in colander.
Preheat oven to 350 degrees.
Line bottom of 2-quart casserole with 1/3 of the saltine cracker crumbs.
Cover with 2 cups of eggplant.
Season with half the salt and pepper.
Cut half the butter into small pieces and sprinkle on top.
Cover this with half of the remaining saltine cracker crumbs.
Add remaining 2 cups of eggplant.
Season with remaining salt and pepper.
Cover top with remaining saltine cracker crumbs.
Cut remaining butter into small pieces and sprinkle on top.
Pour in enough half & half to cover (may not take entire pint).
Bake for 1 hour or until top layer is brown.

Nutrition Facts : Calories 455.9, Fat 25.1, SaturatedFat 12.6, Cholesterol 52.7, Sodium 1008.2, Carbohydrate 50.7, Fiber 6.4, Sugar 3.5, Protein 8.5

70's Mock Oyster Dip image

Provided by Stacey Lawson

Time 20m

Number Of Ingredients 7

3 celery stalks, minced
1 medium onion, minced
4 oz can mushrooms, stems and pieces
6 oz roll garlic cheese, cut into cubes
1 stick of butter
10 oz frozen chopped broccoli, cooked and drained
10 1/2 oz can of cream of mushroom soup

Steps:

1. Sauté celery, onion, and mushrooms in butter for five minutes on medium heat.
2. Lower heat and add remaining ingredients. Simmer gently, stirring until mixture is smooth.
3. Serving Suggestions: Serve as a hot dip with butter crackers. Fill miniature pastry/patty shells with mixture and bake at 450 degrees for 10 minutes.

Mock Oysters-For the Nonoyster Lovers. image

Yield serves 10

Number Of Ingredients 8

1 stick butter
8 medium green onions, trimmed and chopped
1/2 pound white button mushrooms, chopped
1/4 cup garlic cheese (such as Boursin)
One 10 3/4-ounce can cream of mushroom soup
One 10-ounce package frozen chopped broccoli, thawed
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

Melt the butter in a medium skillet over medium-high heat. Add the green onions and mushrooms, and sauté until the onion turns translucent, 2 to 3 minutes. Add the cheese, soup, broccoli, salt, and pepper. Mix well and continue to cook for 1 to 2 minutes to heat through.