Southern Oyster Casserole

Ingredients for Southern Oyster Casserole

• 1.9L oysters

• 110g (1 stick) butter

• 3 whole spring onions, chopped

• 1 green or red pepper, seeded, deribbed, and chopped

• 230g mushrooms, sliced

• 60ml flour

• 240ml double cream

• 60ml grated imported Parmesan cheese

• Freshly grated nutmeg

• 1/2 teaspoons paprika

• Sel

• Freshly ground black pepper

• 120ml bread crumbs

How to make Southern Oyster Casserole

Preheat the grill. 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 spring onions and pepper and sauté until the onion is soft, about 5 minutes. Add the mushrooms and oysters and sauté 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 grill until browned and bubbling—about 10 minutes, depending on the depth of the casserole.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.