Recipe ingredients
- 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 imported Parmesan cheese
- Freshly grated nutmeg
- 1/2 teaspoon paprika
- Salt
- Freshly ground black pepper
- 1/2 cup bread crumbs
Recipe method
- 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 the 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.
Other thanksgiving recipes:
Southern oyster casserole recipe
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