Escalloped Oysters Recipe - Cooking Index
Escalloped Oysters Recipe - Cooking Index
| 1 cup | 62g / 2.2oz | Frozen corn kernels |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 3 tablespoons | 45ml | Butter - broken small bits |
| 1 cup | 237ml | Drained oysters - cut 1" pieces |
| 1 cup | 146g / 5.1oz | Cracker crumbs - (abt 22 saltines) |
| 1 cup | 237ml | Milk |
Heat the oven to 375 degrees.
Cover the bottom of a 3-cup oval baking dish with the corn kernels. Sprinkle with salt and pepper to taste and 1/3 of the butter, then 1/2 of the oysters and 1/2 of the cracker crumbs. Sprinkle this with salt, pepper and 1/3 of the butter, the remaining oysters and cracker crumbs, and finally the last 1/3 of the butter. Add milk to just cover.
Bake until the casserole is firm to the touch, 25 minutes. Place under the broiler to brown the top for 2 minutes before serving.
This recipe yields 4 to 6 servings.
Each of 6 servings: 158 calories; 285 mg sodium; 28 mg cholesterol; 9 grams fat; 5 grams saturated fat; 16 grams carbohydrates; 4 grams protein; 0.89 gram fiber.
Source:
The Los Angeles Times, 12-26-2001
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