Official "Frank DeCaro Show" Must-Make Thanksgiving Recipe #4

Doria’s Oyster Casserole

2 quarts oysters, drained and rinsed thoroughly

4 tablespoons butter

3 whole scallions, chopped

1/2 pound sliced mushrooms, sliced (I use baby bellas)

1/4 cup flour

1 cup heavy cream

1/4 cup grated Parmesan cheese

1/2 cup bread crumbs (I buy a good loaf of sourdough and tear it into pieces, no more than an inch across.  Keep it bite sized.  I hate store-bought bread crumbs and if you use them in this recipe, you only have yourself to blame.)

White wine

Salt and pepper

Melt about 2 tablespoons of butter in a skillet, splash of white wine.

Add the scallions and sauté until they are soft and the wine is reduced.

Add the mushrooms and oysters and sauté for about 5 minutes.  If there is too much liquid, you may have to pour it off, or turn up the heat and reduce it. 

In a separate pan, melt about 2 tablespoons of  butter.

Stir in the flour.

Make sure the flour mix is smooth and then add the cream, and stir until it's thick.

Add the cheese.

Stir the cheese mixture into the oyster mixture.

Add salt and pepper to taste.

Pour the mixture into a greased casserole dish (the one I use is 8 by 11).

Make sure the oysters are evenly distributed about the dish.

Top with the bread crumbs.

Bake until browned and bubbling—about 20 minutes.  I aim for an oven set at about 350...but it's Thanksgiving and there are usually a million other dishes baking at once.  Just keep checking on it and when it looks done, it is.

The consistency of the flour, cheese, oyster mixture will always be more liquid than solid.