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  Main Course & One Pot Meals - Vegetarian

February 2011
Garlic Parmesan Oyster Casserole
Sunita Pant Bansal


  • Preheat oven to 350 F.
  • Use ½ tbsp butter to grease a shallow glass baking casserole dish.
  • Melt 1 tbsp butter in a frying pan. Add breadcrumbs and stir-fry until lightly golden.
  • Remove from pan and toss breadcrumbs with garlic powder.
  • Sprinkle half of the breadcrumbs in the bottom of the greased casserole dish and set remainder aside.
  • Arrange oysters evenly in the casserole dish. Sprinkle generously with salt and cayenne pepper.
  • Top with parsley, Parmesan cheese, and remaining breadcrumbs.
  • Pour wine evenly over the top.
  • Bake in the preheated oven for about 15 minutes, until lightly browned.
  • When done, remove and drizzle remaining melted butter over the top of the oyster casserole.
  • Garnish with lemon slices and serve.
Serves 2

  • 2 tbsp butter, divided use
  • 1/2 cup day-old breadcrumbs
  • 1/2 teaspoon garlic powder
  • 1 dozen fresh oysters, shucked, drained, and patted dry
  • Salt and cayenne pepper to taste
  • 2 tbsp chopped fresh parsley
  • 100g freshly grated Parmesan cheese
  • 1/2 cup white wine
  • Lemon slices for garnish

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