How To Make Oyster Casserole | How To Feed a Loon

oysters

🥗Healthier: mushrooms

💰Cheaper: canned clams

Mushrooms provide a similar texture, while canned clams are more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, and margarine is often less expensive.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and adds a cheesy flavor.

Drain the oysters over the sink and rinse them with water.

In a large skillet, melt 2 tablespoons of unsalted butter over medium heat.

Add 1 cup each of chopped onion, chopped celery, and chopped green bell pepper to the skillet and cook until softened, about 4-5 minutes.

Add 8 ounces of sliced white mushrooms and cook for about 15 minutes until they release their liquid and become soft.

Drain the liquid from the skillet using a colander over a bowl and set the mushrooms and oysters aside.

In a saucepan, melt 2 tablespoons of unsalted butter over medium heat to make a roux.

Add 2 tablespoons of flour to the melted butter and stir until it resembles wet sand, cooking for about a minute.

Gradually add 1 cup of milk and 1 cup of cream to the roux, stirring until thickened.

Combine the drained oysters, mushrooms, and the cream sauce in a bowl, seasoning with black pepper and salt to taste.

Transfer the mixture to a greased baking dish and top with 1 cup of bread crumbs.

Bake in the oven until bubbly and golden.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens