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Oyster Casserole

Preheat oven to 375-degrees F, with rack in middle. Spread breadcrumbs in a 4-sided sheet pan. Bake, stirring occasionally, until golden-brown (about fifteen minutes). Transfer to a plate to cool slightly. In a bowl, whisk together eggs, cream, milk, lemon juice, Worcestershire sauce, chopped parsley, and salt and black pepper. Gently stir in oysters and toasted breadcrumbs. Pour into a buttered two-quart baking dish. Bake until custard is set and top is golden, about twenty-five to thirty minutes.

Recipe Source: Gourmet Magazine (November 2009).


Related Link:

Global Seafood Cookbook


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