Oyster casserole
Recipe by Schalene Dagutis
5 tablespoons salted butter, divided
1/4 cup chopped yellow onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
2 scallions, thinly sliced
1 teaspoon minced garlic
2 (16-ounces) containers fresh oysters, drained well
4 ounces fresh mushrooms, sliced (about 1 1/2 cups)
2 tablespoons all-purpose flour
1/2 cup heavy cream
1 ounce Parmesan cheese, grated (about 1/4 cup)
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1 cup coarse fresh breadcrumbs (from 1/4 baguette)
Prep. Time → 10 min
Cook Time → 20 min
1. Preheat broiler. Melt 2 tablespoons of the butter in a skillet over medium-high. Add onion, bell pepper, celery, scallions, and garlic. Cook, stirring, until vegetables soften, 5 to 7 minutes. Add oysters and mushrooms. Bring to a simmer, and cook, stirring often, 5 minutes. Set aside.
2. Melt 1 tablespoon of the butter in a small saucepan over medium. Whisk in flour, and cook, whisking constantly, until smooth, 30 seconds to 1 minute. Add cream, and cook, whisking constantly, until very thick and beginning to bubble. Add Parmesan, and cook, whisking constantly, until cheese is melted. Remove from heat.
3. Using a fine wire-mesh strainer, strain oyster mixture; discard liquid. Add oyster mixture to cheese sauce; stir until fully incorporated. Stir in salt, pepper, and nutmeg. Spread mixture in a lightly greased (with cooking spray) 11- x 7-inch baking dish. Melt remaining 2 tablespoons of butter; toss breadcrumbs with melted butter. Sprinkle breadcrumbs over oyster mixture.
4. Broil on middle rack of oven until breadcrumbs are deep golden brown and mixture is bubbly, 4 to 5 minutes.
main courses, casserole, holidays, oysters, seafood December 26, 2016 13:11
Author southernliving.com/recipes...
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