Food and Recipes Dish Casserole Scalloped Oysters 4.4 (7) 7 Reviews Oysters are the star of the show—no bells or whistles required. By Nancie McDermott Nancie McDermott Nancie McDermott has been a cookbook author, food writer, and cooking teacher for twenty-five years. She has written for Southern Living, Bon Appétit, Food & Wine, Cooks Illustrated, and Fine Cooking. Nominated for a James Beard award in Journalism and an IACP Cookbook Award, she the author of thirteen cookbooks. Southern Living's editorial guidelines Updated on November 8, 2023 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Antonis Achilleos; Prop Stylist: Kathleen Varner; Food Stylist: Emily Nabors Hall Active Time: 20 mins Total Time: 1 hr Yield: 10 servings When you think of Southern casseroles, you probably imagine a whole bunch of pantry staples—from canned soup to vegetables to rice or pasta—tossed in a 13- x 9-inch dish and baked until golden brown. While we're adamant fans of the pantry-cleanout casserole, this dish takes a different approach. This scalloped oyster casserole calls for minimal ingredients, effectively spotlighting the fresh, briny flavor of the oysters, complemented by crushed crackers. Oyster casserole has graced Southern Thanksgiving tables for decades (we published our first oyster casserole recipe back in 1967). Some recipes feature chopped vegetables, and others cheese mixtures, but this recipe distills this classic down to its simplest elements. These scalloped oysters are composed with layers of flavor and texture, alternating primarily between a crushed cracker-butter mixture and fresh oysters. As you're building these layers, be sure to balance them with sprinkles of a salt-pepper mixture and pieces of butter that will melt to form pockets in the casserole. This recipe makes use of every part of the oyster, from the actual oyster to the salty oyster liquid. Combined with cream and poured over the dish right before baking, the oyster liquid adds a hint of brine to the bright seafood casserole. Here, the oysters are the star of the show—no bells or whistles required. What Are Scalloped Oysters? When a dish has scalloped in the name, it generally refers to ingredients cooked in milk or cream, and baked until bubbly. The dish could also be covered in breadcrumbs, or even finished off with cheese for a decadent topping. Originally, scalloped dishes were those baked in a scallop shell. Scalloped oysters are often served as an appetizer or side, and traditionally in Southern states, as a treasured side dish on Thanksgiving or Christmas. Also sometimes called oyster pie, oyster dressing, or oyster casserole, variations can include the Holy Trinity or other seasonings in the mix, but typically are made with a combination of oysters, crackers, and a creamy sauce. Ingredients for Scalloped Oysters To make this classic dish, you'll need just seven ingredients: Butter: Adds richness to the casserole.Kosher salt and black pepper: Although the oysters and saltines bring their own level of saltiness, additional salt and black pepper helps balance the heavy cream poured over the casserole.Fresh shucked oysters, undrained: Oysters are the star of this recipe, so fresh oysters are key. Shuck your own, or check the seafood department of your grocery store for pints of pre-shucked oysters.Heavy cream: Melts into the casserole to moisten the layers of crackers into a decadent, spoonable casserole.Crushed saltine crackers: Layered throughout the casserole for a soft, stuffing-like consistency after baking.Flat-leaf parsley: Adds a touch of freshness to brighten the dish. How To Make Scalloped Oysters Full instructions are below, but here's a brief recap before you get started: Step 1. Butter a 13- x 9-inch baking dish. Preheat oven to 350°F. Cut 6 tablespoons of the butter into ½-inch pieces; set aside. Stir together salt and pepper.Step 2. Drain oysters and transfer 1/3 cup liquid to a small bowl. Stir cream into liquid. Cut any large oysters into smaller pieces. Melt remaining butter and stir in 1 cup crushed crackers.Step 3. Sprinkle bottom of baking dish with 1 cup plain crushed crackers. Top with one-fourth of the oysters, then one-fourth of the salt-pepper mixture, and one-fourth of butter pieces. Repeat 3 times. Top evenly with reserved butter-cracker mixture.Step 4. Pour oyster liquid mixture evenly over the top. Bake until puffed, firm, and heated through, 30 to 35 minutes. Sprinkle with parsley. Serve hot or warm. Can I Make Scalloped Oysters Ahead? When it comes to making this dish, bake fresh for the best results. If you do need to get ahead of your party prep, this recipe can be prepared through Step 3, then refrigerated for up to four hours. Cover with the cream mixture and bake as directed in Step 4, and you'll be ready to serve in about 30 minutes. How To Store and Reheat Leftover Scalloped Oysters While scalloped oysters is a dish best enjoyed when freshly baked, you can store leftovers in the refrigerator for up to 2 days. Just pop back into a preheated 350°F oven, and heat until the casserole has an internal temperature of 165°F before serving. More Delicious Oyster Recipes You'll Love The next time you're hosting, you'll want to have these recipes at the ready: Oyster Casserole Classic Oyster Stew Oysters Rockefeller Broiled Oysters with Tasso Breadcrumbs Baked Oysters with Bacon, Greens, and Parmesan Fried Oysters Editorial contributions by Katie Rosenhouse. Ingredients 8 Tbsp. cold butter, divided, plus more for greasing dish 1 1/2 tsp. kosher salt 1 tsp. black pepper 2 pints fresh shucked oysters, undrained 1 cup heavy cream or whipping cream 5 cups finely crushed saltine crackers (from 2 cracker sleeves), divided 2 Tbsp. chopped fresh flat-leaf parsley Directions Prepare baking dish and oven: Generously butter a 13- x 9-inch baking dish. Preheat oven to 350°F. Cut 6 tablespoons of the butter into ½-inch pieces, and set aside. Stir together salt and pepper in a small bowl, and set aside. Drain oysters: Pour oysters in liquid over a fine mesh strainer into a medium bowl. Measure 1/3 cup strained oyster liquid into a small bowl. (Discard remaining oyster liquid, or reserve for another use.) Stir cream into oyster liquid. Cut any large oysters into 2 or 3 pieces. Microwave remaining 2 tablespoons butter in a medium-size microwavable glass bowl on HIGH until melted, about 30 seconds. Add 1 cup of the crushed crackers. Stir to coat, and set aside. Layer casserole: Sprinkle bottom of prepared baking dish with 1 cup of the crushed crackers. Arrange one-fourth of the oysters, spaced a few inches apart, over crackers. Sprinkle with one-fourth of the salt-pepper mixture. Arrange one-fourth of the butter pieces around the oysters. Repeat layers 3 times using remaining crushed crackers, oysters, salt-pepper mixture, and butter pieces. Sprinkle evenly with reserved melted butter-cracker mixture. Bake: Pour oyster liquid-cream mixture over layered mixture in baking dish. Bake in preheated oven until puffed up, firm, and heated through, 30 to 35 minutes. Sprinkle with parsley. Serve hot or warm. Frequently Asked Questions Can I freeze scalloped oysters? If you aren't able to finish your scalloped oysters within two days, freeze for longer storage (up to three months). Thaw overnight in the refrigerator before heating in a preheated 350°F oven until the internal temperature is 165°F. Can I skip the additional salt added to scalloped oysters? For a lower-sodium version, feel free to use unsalted butter and skip the additional salt added to this recipe. Note the heavy cream does work to soak up any brininess of the oysters and saltiness of the crackers, so some additional seasoning can be helpful. Can I use margarine for scalloped oysters? While margarine can often be substituted for butter, for this recipe, we just don't recommend it. What is oyster liquor? This briny liquid that shucked oysters are stored in is the natural juice that keeps oysters alive out of the water. It can be used to add flavor to a range of recipes, from soups and stews, to appetizers like this one. Rate It Print Additional reporting by Katie Rosenhouse Katie Rosenhouse Follow us Katie Rosenhouse is a pastry chef and food writer with over 15 years of experience in the culinary arts. She's worked as a pastry chef in some of the finest restaurants in New York City, as a culinary instructor, and as a recipe developer. learn more