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Oyster Casserole


  • 1/2 (16 ounce) package saltine crackers, crushed
  • 1 cup butter, melted
  • 2 Dozen oysters
  • 1 1/2 tablespoons heavy whipping cream
  • 1 teaspoon Worcestershire sauce
  • 2 (14.75 ounce) cans cream-style corn


Preheat oven to 425 degrees F (220 degrees C). Grease a 9×13 inch casserole dish. Drain the oysters, reserving juice. In a small mixing bowl combine margarine and crushed saltine crackers. Cut the oysters into small pieces, set aside. In a small mixing bowl combine cream, oyster juice and Worcestershire sauce. Spread one can of corn onto the bottom of the casserole dish. Layer 1/2 of the oysters over the corn, 1/2 of the cracker mixture. Repeat layering with remaining ingredients. Pour the oyster juice mixture over the top of the entire casserole. Cover the casserole dish with aluminum foil. Bake casserole for 20 minutes. Remove foil and bake an additional 30 minutes.

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