MPT Cooks! Campanella with Salmon & Vegetables and Maryland Scalloped Oysters
Host Rhea Feiken invites Elizabeth Todorova to MPT Cooks! to share her Campanella with Salmon & Vegetables recipe, while host Tony Hill welcomes Holly Garrison Greene, who prepares her version of Maryland Scalloped Oysters.
Oyster Casserole | Southern Living
Although this classic dish has had a treasured spot on Southerners’ holiday tables, you’d be hard-pressed to find two cooks who make it the same way—or even call it the same thing. Depending on where you grew up, you might know it as oyster dressing, oyster pie, or even scalloped oysters. Recipes vary widely, with the exception of a few common components: oysters, a rich and creamy sauce, and a crispy topping, often Ritz Crackers, saltines, or breadcrumbs. Our Test Kitchen looked back at all of our recipes, and, after some tinkering, came up with what we think is the best version ever: plump oysters baked in a rich Parmesan cream sauce and topped with buttery breadcrumbs. Crumbled crackers often top this casserole, but we prefer homemade breadcrumbs because they soak up more butter.
Whatever name you give it, or however you serve it, it will remain a favorite decadent Christmas tradition.
Recipe:
Ingredients:
5 tablespoons salted butter, divided ;1/4 cup chopped yellow onion; 1/4 cup chopped green bell pepper; 1/4 cup chopped celery; 2 scallions, thinly sliced; 1 teaspoon minced garlic ;2 (16-oz.) containers fresh oysters, drained well; 4 ounces fresh mushrooms, sliced (about 1 1/2 cups); 2 tablespoons all-purpose flour; 1/2 cup heavy cream; 1 ounce Parmesan cheese, grated (about 1/4 cup); 3/4 teaspoon kosher salt; 1/4 teaspoon black pepper; 1/4 teaspoon ground nutmeg; 1 cup coarse fresh breadcrumbs (from 1/4 baguette)
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Scalloped Oysters
PROCESS:
Place saltines in a zip lock bag and crush with a rolling pin or place in a bowl and crush by hand. Spray or grease a 2 quart casserole dish. Drain oysters place reserve oysters and juice. Slice sticks of butter, very thin.
We are going to make three layers:
Place 1 cup of crushed saltines in the casserole dish. Place 1/3 of the oysters on the crackers. Put a slice of butter on each oyster. Sprinkle lightly with salt and pepper
Make a second layer of crackers, oysters, butter, S&P and a third layer of crackers, oysters, butter, S&P. Finish top with crackers.
Place oyster liqueur and milk in a bowl, stir to combine. Pour over casserole. Place the casserole on a sheet pan to catch any liquid that bubbles over. Bake uncovered in a 350-degree over for about an hour
INGREDIENTS:
2 quarts Oysters in liqueur
5 cups saltines
2 cups milk or half & half
2 sticks butter
Kosher Salt
Black Pepper