Creamy Scalloped Oyster Casserole Recipe

Butter and cream make this oyster scallop a rich and delicious casserole. It's a southern classic dish that is usually made with small oysters and often served at holiday gatherings. A generous amount of oyster liquor in the cream and milk mixture makes this version flavorful. If you don't have a full cup of oyster liquor, use more milk or cream. This casserole can be assembled a day in advance and stored in the refrigerator until baking time. That makes it a good do-ahead choice for a family meal or holiday buffet. It tastes best warm, so you can set it out for your guests to enjoy before the main meal. Freshly shucked oysters are preferred. You will need to know how to shuck them if you are starting with them live in the shell. Alternatively, you may be able to buy fresh or frozen shucked oyster meat in a fish market or your supermarket. It might be confusing that these scalloped oysters don't include any scallops (another type of seafood). The name of the recipe comes from a similar preparation to scalloped potatoes, which are also baked in a cream sauce and often topped with breadcrumbs.