Oyster Casserole

Oysters for Thanksgiving seem to be a regional thing. Either you love them or hate them. For me, it isn't Thanksgiving without them.

Growing up my Mom always referred to this recipe as “Scalloped Oysters.” It’s probably more appropriately called an Oyster Casserole. This is a third-generation, hand-me-down recipe. 

Holiday guests who are oyster aficionados raise their eyebrows like they’ve stumbled upon hidden treasure when this dish is passed. Some guests are curious and adventurous enough to try it. My teenager just thinks “ew” Mom is nuts but hey, that’s ok, more for me!

If you’ve never worked with oysters before, I don’t shuck my own. I buy them shucked in pints. I’ve never shucked an oyster, and I don’t need to add that to my Thanksgiving to-do list. Using shucked oysters makes this dish quick to prepare. I recommend you take the time to wash your oysters thoroughly and remove and discard the tough muscle portion. A sandy, rubbery oyster casserole is not an enjoyable one.

Lovingly prepared, this dish is decadent buttery goodness with a crunchy top. The nutmeg balances the oysters well making it a great side to pair with turkey. Feel free to use pre-ground nutmeg or grate your own whole nutmeg. Nothing beats the smell of freshly ground nutmeg.

Love it or leave it, this Oyster Casserole is part of my Thanksgiving tradition.

Prep Time: 20 minutes
Cook Time: 25 Minutes
Yield: 8 Servings
Difficulty: Medium


  • 2 Cups of Saltine Cracker Crumbs
  • 2 Pints of Shucked Oysters
  • ½ Cup Heavy Cream
  • ½ Stick of Butter
  • Salt
  • Pepper
  • Ground Nutmeg


  1. Preheat oven to 425°F
  2. Place saltines in a resealable bag, close the bag removing as much air as possible and use a rolling pin to make cracker crumbs.
  3. Rinse oysters thoroughly to remove any sand or grit. Drain in a colander.
  4. Cut oysters into bite-size pieces. I remove and discard the tough muscle as I do this.
  5. Cover the bottom of a Swiss Diamond Nonstick Casserole with a layer of cracker crumbs.
  6. Dot the layer of cracker crumbs with oyster pieces, season with salt, pepper and nutmeg, small dabs of butter and top with a little cream.
  7. Repeat layering until you’ve used up all the cracker crumbs and oysters. Dot top with butter and add a touch more cream.
  8. Bake for 20 to 25 minutes until golden brown and serve hot.