Scalloped Oysters

  • Yield: 4 servings


1pint oysters
1tablespoon oyster liquid
2tablespoons milk or cream
1/2cup stale bread crumbs
1cup cracker crumbs
1/2cup melted butter
Salt and pepper


  1. Mix bread and cracker crumbs and stir in butter.  Spread a thin layer of crumbs in bottom of buttered shallow baking dish.  Cover crumbs with a layer of oysters.  Sprinkle with salt and pepper.  Add half of each; oysters, liquid and cream.  Repeat and cover with remaining crumbs.  Bake 30 minutes at 400F.  Do not use more than two layers of oysters, as middle one will be undercooked.

Recipe reprinted with permission from the Junior League of Charlotte’s The Charlotte Cookbook (the Junior League of Charlotte, North Carolina, 1969).