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Terri’s Scalloped Oysters

By Terri Richardson


Difficulty: Easy

Prep time: 10 minutes

Cook time: 45-60 minutes

Servings: 6 to 8


  • butter, to taste
  • 2 sleeves saltine crackers, divided, crushed
  • 1 can oysters, drained, juice reserved
  • black pepper , to taste
  • 1.5 cans evaporated milk
  • water, as needed


Preheat oven to 350˚F. Butter an 8″ or 9″ round, deep-dish casserole dish or pie plate.

Spread one sleeve of the crushed crackers evenly over the bottom of the dish, then top with the drained oysters. Add pats of butter over the oysters and then season with pepper. Then, add another layer using the second sleeve of crushed crackers, adding more pats of butter and more pepper.

Mix together the evaporated milk with the oyster juice and water until you have enough liquid to pour over the casserole until completely covered.

Bake for 45-60 minutes until the milk is absorbed and the casserole is browned on top.

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