Scalloped Oysters

Bring a taste of Louisiana to your table with this creamy, buttery New Orleans-Style Scalloped Oysters casserole—baked to golden perfection and perfect for holidays or Southern seafood feasts.

Course Main Course, Side Dish

Cuisine American, Cajun and Creole

Prep Time 20

Cook Time 35

Resting time 5

Total Time 1

Servings people

Calories 360kcal

Ingredients

2 pints fresh oysters drained (reserve 1 cup oyster liquor)
8 tablespoons unsalted butter, divided
1 cup finely chopped onion
½ cup finely chopped celery
½ cup finely chopped green bell pepper
4 cloves garlic minced
¼ cup all-purpose flour
1 cup whole milk
1 cup heavy cream
1 teaspoon salt
½ teaspoon cayenne pepper
½ teaspoon black pepper
1 teaspoon Worcestershire sauce
2 teaspoons lemon juice
2 cups seasoned breadcrumbs or crushed crackers
½ cup grated Parmesan cheese
¼ cup chopped fresh parsley
Lemon wedges for serving

Instructions

Preheat the oven to 375°F (190°C). Grease a 9 x 13-inch baking dish with butter or nonstick spray.
In a large skillet, melt 4 tablespoons of butter over medium heat. Add the onion, celery, bell pepper, and garlic.
Cook for 6–7 minutes until tender.
Stir in the flour and cook for 1 minute. Gradually whisk in the milk, cream, and oyster liquor.
Cook until thickened, about 4–5 minutes. Add the salt, cayenne, black pepper, Worcestershire, and lemon juice.
Remove the pan from heat.
Spread 1 cup of breadcrumbs in the bottom of the casserole dish. Layer half of the oysters and half the sauce.
Repeat the layers, finishing with the breadcrumbs.
Drizzle the melted butter on top. Sprinkle with the Parmesan cheese and parsley.
Bake uncovered for 30–35 minutes, until golden and bubbling.
Let cool 5 minutes before serving. Garnish with lemon wedges and hot sauce if desired.

Video

Notes

Use fresh oysters if possible: Fresh Gulf or Chesapeake Bay oysters give the best flavor and texture. If using jarred or canned oysters, drain them well and reduce the oyster liquor slightly to avoid a watery casserole.
Don’t skip the roux: Cooking the butter and flour together helps thicken the sauce and keeps it creamy, not runny.
Breadcrumb alternatives: Crushed saltine crackers or oyster crackers are a traditional substitute and add a nostalgic Southern touch.
Add Cajun flair: For extra spice, stir in a pinch of Cajun seasoning or a dash of hot sauce to the cream sauce.
Make ahead: Assemble the casserole up to 1 day in advance, cover tightly, and refrigerate. Let it sit at room temperature for 30 minutes before baking.
Avoid overbaking: Once the top is golden and the sauce is bubbling, remove from the oven — overbaking can make the oysters tough.
Garnish for presentation: Sprinkle with fresh parsley or a squeeze of lemon juice just before serving for a pop of color and brightness.
Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 15–20 minutes or until warmed through.

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