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Recipe
Scalloped Oysters Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1015g | |
| Calories 4077 | |
| Calories from Fat 2211 | 54% |
| Total Fat 248.31g | 310% |
| Saturated Fat 101.94g | 408% |
| Trans Fat 6.22g | |
| Cholesterol 316mg | 105% |
| Sodium 7364mg | 307% |
| Potassium 1627mg | 46% |
| Total Carbs 405.04g | 108% |
| Dietary Fiber 14.5g | 48% |
| Sugars 75.34g | 50% |
| Protein 61.38g | 98% |
Ingredients Convert Measures
- 1 pt. fresh (or possibly 2 cans frzn) oysters
- 2 1/2 c. coarse cracker crumbs
- 1 stick butter (melted)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 c. evaporated lowfat milk
- 1/2 c. oyster liquor
- 1 teaspoon Worcestershire sauce
Directions
- Drain liquor from oysters, reserve 1/2 c.. Rinse oysters in cool water, pick out any shell, drain. Add in salt and pepper to melted butter. Pour over crackers and mix thoroughly.
- Lightly grease a 2 1/2 qt casserole or possibly Corningware bowl. Layer 1/3 of the crumbs in the bowl. Top with 1/2 the oysters. Place another 1/3 of the crumbs on top of the oysters. Repeat with remaining oysters and crumbs.
- Beat together lowfat milk, oyster liquor and Worcestershire sauce. Pour slowly into mix. Bake in 325 degree preheated oven for 1 hour. Serve warm.
