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Southern Oyster Casserole
Difficulty Level: Medium Recipe Id: USA1033
Southern Oyster Casserole - 2 quarts oysters
- 1/4 pound (1 stick) butter
- 3 whole scallions, chopped
- 1 green or red bell pepper, seeded, deribbed, and chopped
- 1/2 pound mushrooms, sliced
- 1/4 cup flour
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Freshly grated nutmeg
- 1/2 teaspoon paprika
- Salt
- Freshly ground black pepper
- 1/2 cup bread crumbs
- Preheat the broiler.
- Grease a 9x13−inch ovenproof serving dish or spray it with nonstick spray.
- Drain the oysters and set aside.
- Melt 2 tablespoons of the butter in a heavy casserole.
- Add the scallions and pepper and saute until the onion is soft, about 5 minutes.
- Add the mushrooms and oysters and saute for 5 minutes.
- In a separate pan, melt 2 tablespoons of the remaining butter.
- Stir in the flour. When smooth, add the cream, and stir until boiling and thick.
- Add the cheese.
- Stir this cheese sauce into the oyster mixture and season with nutmeg, paprika, salt, and pepper.
- The casserole may be made ahead to this point and refrigerated overnight.
- Return it to simmer on top of the stove before proceeding.
- Pour the mixture into the prepared dish and top with the bread crumbs and dot with the remaining butter.
- Place under the broiler until browned and bubbling − about 10 minutes, depending on the depth of the casserole.
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