Nathalies Oyster Casserole Recipe

Name: Nathalies Oyster Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter, at room temperature, plus more for the dish; 1 tablespoon canola oil; 2 green onions, white and green parts, chopped; 1/2 red bell pepper, cored, seeded, and finely chopped; 1/2 pound white button mushrooms, thinly sliced; Coarse salt and freshly ground black pepper; 2 pints shucked oysters, drained (about 60 small oysters); 1/4 cup all-purpose flour; 1 cup milk, warmed; 1/4 cup grated Parmigiano-Reggiano cheese (about 1 ounce); 2 tablespoons chopped fresh flat-leaf parsley; 1/4 teaspoon sweet Hungarian paprika; Pinch of cayenne pepper; 1/2 cup fresh or panko (Japanese) breadcrumbs

Servings: persons

2 tablespoons unsalted butter, at room temperature, plus more for the dish
1 tablespoon canola oil
2 green onions, white and green parts, chopped
1/2 red bell pepper, cored, seeded, and finely chopped
1/2 pound white button mushrooms, thinly sliced
Coarse salt and freshly ground black pepper
2 pints shucked oysters, drained (about 60 small oysters)
1/4 cup all-purpose flour
1 cup milk, warmed
1/4 cup grated Parmigiano-Reggiano cheese (about 1 ounce)
2 tablespoons chopped fresh flat-leaf parsley
1/4 teaspoon sweet Hungarian paprika
Pinch of cayenne pepper
1/2 cup fresh or panko (Japanese) breadcrumbs

1
Place the oven rack 6 inches below the broiler and preheat the broiler.
2
Brush a gratin dish with butter.
3
In a large skillet, heat the oil over medium-high heat.
4
Add the green onions, bell pepper, and mushrooms and season with salt and pepper.
5
Saute until the vegetables are soft, about 5 minutes.
6
Add the oysters and stir to combine.
7
Decrease the heat to low and cook until the oysters are firm, an additional 5 minutes.
8
Remove from the heat and keep warm.
9
In a medium saucepan, melt the 2 tablespoons butter over medium heat.
10
Stir in the flour and cook until foamy, about 2 minutes.
11
Add the milk and bring to a boil over medium-high heat, stirring constantly until thickened, 3 to 5 minutes.
12
Add the cheese and stir to combine.
13
Pour the cheese sauce over the oyster mixture and stir to combine.
14
Add the parsley, paprika, and cayenne.
15
Taste and adjust for seasoning with salt and pepper.
16
Pour the mixture into the prepared gratin dish and top with the breadcrumbs.
17
Broil until browned and bubbling, about 10 minutes.

261

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons unsalted butter, at room temperature, plus more for the dish, 1 tablespoon canola oil, 2 green onions, white and green parts, chopped, 1/2 red bell pepper, cored, seeded, and finely chopped, and more.

Yes, Nathalies Oyster Casserole falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Nathalies Oyster Casserole

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