Oyster Casserole

Name: Oyster Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 cups coarse fresh bread crumbs (from 8 slices firm white sandwich bread); 4 large large eggs; 1 cup heavy cream; 1 cup whole milk; 2 teaspoons fresh lemon juice; 1 teaspoon Worcestershire sauce; ¼ cup finely chopped flat-leaf parsley; 3 dozen dozen shucked oysters (preferably medium; halved if large; about 1 cup); drained if necessary and gently patted dry

A rich and creamy oyster casserole featuring fresh oysters baked in a custard of eggs, cream, and milk, topped with golden-brown breadcrumbs and brightened with lemon and parsley.

6 servings

1 hr

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•4 cups coarse fresh bread crumbs (from 8 slices firm white sandwich bread)
•4 large large eggs
•1 cup heavy cream
•1 cup whole milk
•2 teaspoons fresh lemon juice
•1 teaspoon Worcestershire sauce
•¼ cup finely chopped flat-leaf parsley
•3 dozen dozen shucked oysters (preferably medium; halved if large; about 1 cup)
•drained if necessary and gently patted dry

Cooking Instructions

1.
Preheat oven to 375°F with rack in middle. Butter a 2-quart shallow baking dish.
5 min
2.
Spread bread crumbs in a 4-sided sheet pan and bake, stirring occasionally, until golden-brown, about 15 minutes. Transfer to a plate to cool slightly.
15 min
3.
Whisk together eggs, cream, milk, lemon juice, Worcestershire sauce, parsley, and 1/4 teaspoon each of salt and pepper in a medium bowl. Gently stir in oysters and bread crumbs.
10 min
4.
Pour into baking dish and bake until custard is set and top is golden, 25 to 30 minutes.
30 min
5.
Lagier Meredith Mount Veeder Napa Valley Syrah '06