Recipe and Photos by Cody Owens
This recipe is for the bold and the beautiful, the crazy diamonds, the risk-takers, the live wires. Does it look like a pile of crackers? Maybe. OK, yes. But it’s what’s beneath the surface that counts, much like the humble oyster, which is having a moment here.
Oyster casserole is one of those quintessential Southern holiday dishes, as divisive as the 2013 Iron Bowl “Kick Six.” Some will cheer, while others might cry.
It’s a real, “If you know, you know” situation because a lot of people, especially those not from the South, haven’t even heard of this dish before. If you think I’m making this up, go ahead and Google it. I wouldn’t blame you.
The heavy layer of buttery ranch crackers on top does double duty: once it’s baked, you can use them to scoop up the filling and create the perfect bite.
So, if you’re a fan of oysters like I am, and you’re ready to turn heads (and raise a few eyebrows) at your holiday gathering, here’s what you need to cook.
Prep Time: 25 minutes
Cook Time: 15 minutes
Ingredients:
4 cans smoked oysters (4 oz each)
1 ½ sticks butter (12 tbsp), divided
1 bell pepper
1 yellow onion
1 cup mushrooms (any variety)
2 celery stalks
1 lemon
1/3 cup pickled jalapeños, drained
1/4 cup all-purpose flour
1 cup half-and-half (room temperature)
1 packet ranch dressing mix
1 sleeve saltine crackers
Hot sauce
Parsley, chopped
How To:
Roughly chop the bell pepper, onion, celery, and mushrooms. Larger pieces give the casserole more body. Sauté the vegetables in a pan over medium-low heat with 2 tbsp butter and a pinch of salt for 12–15 minutes, until softened and the moisture is released. Strain and transfer to a mixing bowl.
Make the béchamel sauce: In the same pan, melt 1 stick of butter. Sprinkle in 1/4 cup flour and whisk to combine. Slowly add 1 cup half-and-half, whisking until the sauce thickens and coats the back of a spoon. (Add more half-and-half if it’s too thick.)
To the mixing bowl with the vegetables, add the smoked oysters, pickled jalapeños, parsley, lemon juice, ½ packet ranch dressing mix, several big dashes of hot sauce, and the béchamel. Mix until combined.
In a separate bowl, crush the sleeve of saltine crackers into large chunks. Add the remaining 2 tbsp melted butter and the remaining ½ packet ranch dressing mix. Toss to coat.
Transfer the casserole mixture to a 10-inch cast-iron skillet (or baking dish). Top with the cracker mixture. Bake in a preheated 350°F oven for 15–20 minutes, until the top is golden brown. Let it cool slightly before serving. Best if topped with more hot sauce and parsley.
Smoked oysters can be found in most grocery stores near the canned tuna.
