“Savory and delicious served with toast points or biscuits, this dish comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
25mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Simmer oysters in their liquid until plump.
  2. Drain, saving liquid.
  3. Place drained oysters in a buttered casserole and keep warm.
  4. Melt butter; saute pepper and onion.
  5. Blend in flour and add oyster liquid with enough water to make 1 1/2 cups.
  6. Bring to a boiling point, stirring constantly.
  7. Season and pour over oysters.
  8. Add cheese and bake at 350F for 15 minutes.

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