Scalloped Oysters


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1.00 LBS

This recipe from an old Better Homes and Garden cookbook is a favorite my mom would make for my dad at holidays. My mom adapted it a little by decreasing the amount of cracker crumbs and increasing the amount of butter. I make it for my dad now, and I have found that I like it too.


  • 1pint oyster
  • 13cups coarse cracker crumbs
  • 13cup melted butter
  • 12cup light cream
  • 14cup oyster liquid, from container
  • 14teaspoon Worcestershire sauce
  • 12teaspoon salt
  • pepper


  1. Drain oysters, reserving 1/4 cup liquid.
  2. Combine crumbs and butter.
  3. Spread 1/3 of crumbs in a greased shallow 8-inch pan.
  4. Cover with half of the oysters.
  5. Sprinkle with pepper.
  6. Using another third of crumbs, spread a second layer; cover with remaining oysters.
  7. Sprinkle again with pepper.
  8. Combine cream, oyster liquid, Worcestershire, and salt.
  9. Pour over the oysters.
  10. Top with the last of the crumbs.
  11. Bake at 350 degrees about 40 minutes.