Oyster Casserole

1. 1

   Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13 inch casserole dish. Drain the oysters and reserve the juice.

2. 2

   In a small mixing bowl, combine the margarine and crushed saltine crackers. Cut the oysters into small pieces and set aside. In another small mixing bowl, mix the cream, oyster juice, and Worcestershire sauce.

3. 3

   Spread one can of corn on the bottom of the casserole dish. Layer 1/2 of the oysters over the corn, then 1/2 of the cracker mixture. Repeat the layers with the remaining ingredients. Pour the oyster juice mixture over the entire casserole. Cover the casserole dish with aluminum foil.

4. 4

   Bake the casserole for 20 minutes. Remove the foil and bake for an additional 30 minutes.

• Calories 375.25 kcal Moderate
• Protein 6.48 g Moderate
• Carbs 41.99 g Moderate
• Total Fat 18.62 g High
• Saturated Fat 9.03 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 49.88 mg Moderate
• Sodium 684.62 mg High
• Fiber 0.83 g Low Source
• Sugar 7.58 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 33.48 mg Low Source
• Iron 4.91 mg Good Source
• Potassium 41.16 mg Low Source
• Vitamin A 0.04 mcg_rae Low Source
• Vitamin C 2.07 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Milk 🥛
• Wheat 🌾
• Gluten
• Corn 🌽