FBD

Oyster Casserole

AmericanSeafoodEasy35 minBy Northstar

Ingredients

Servings
4
  • 1 pint shucked select or large oysters, drained
  • 2 medium tomatoes, chopped
  • 0.5 cup half-and-half cream
  • 2 cup cracker crumbs (about 20 crackers)
  • 0.5 cup butter or margarine, melted
  • 0.5 tsp salt
  • 0.5 tsp ground cumin
  • 0.3 tsp ground allspice
  • 1/8 tsp ground red pepper
  • 1 lemon lemon, cut into wedges (for garnish)

Instructions

  1. 1

    Preheat oven to 375°F.

  2. 2

    Mix oysters and chopped tomatoes; arrange in an ungreased 11 x 7-inch baking dish.

  3. 3

    Pour ¼ cup of the half-and-half over the oyster mixture.

  4. 4

    In a bowl, mix the cracker crumbs, melted butter, salt, cumin, allspice, and red pepper until combined.

  5. 5

    Sprinkle the crumb mixture evenly over the oysters and tomatoes.

  6. 6

    Pour the remaining ¼ cup half-and-half over the crumb topping.

  7. 7

    Bake uncovered at 375°F until light brown, about 30 minutes.

  8. 8

    Garnish with lemon wedges and serve immediately.

Tags

american