Oyster and Spaghetti Casserole
Indulge in the creamy, savory delight of Oyster and Spaghetti Casserole, a comforting dish that combines tender pasta, briny oysters, and a velvety cheese sauce for a truly unique flavor experience. Perfect for seafood lovers, this casserole layers al dente spaghetti with shucked oysters in a rich mixture of parmesan and sharp cheddar cheese, enhanced by hints of garlic, onion, and cayenne for a subtle kick. Topped with golden, buttery breadcrumbs and freshly chopped parsley, this baked masterpiece is as satisfying as it is elegant. Ideal for family gatherings or a cozy dinner, this recipe is quick to prepare yet impressive enough for special occasions. Redefine comfort food with this flavorful fusion of ocean freshness and cheesy decadence!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 8 ounces spaghetti
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 0.5 cups heavy cream
- 0.5 teaspoons garlic powder
- 0.5 teaspoons onion powder
- 0.25 teaspoons cayenne pepper
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 1 cup parmesan cheese, grated
- 1 cup sharp cheddar cheese, shredded
- 1.5 cups oysters, shucked and drained
- 0.5 cups breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil or melted butter (for breadcrumbs)
Instructions
Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, to make a roux.
Gradually add the milk and heavy cream, whisking continuously to avoid lumps. Cook the mixture until it thickens, about 3-4 minutes.
Stir in the garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Remove the saucepan from the heat and stir in the parmesan cheese and cheddar cheese until melted and smooth.
In a large mixing bowl, combine the cooked spaghetti, cheese sauce, and shucked oysters. Mix gently to avoid breaking the oysters.
Pour the mixture into the prepared baking dish, spreading it evenly.
In a small bowl, mix the breadcrumbs with the olive oil or melted butter and sprinkle the mixture evenly over the casserole.
Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Garnish with chopped parsley and serve warm.
Nutrition Facts
Calories |
501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 960 mg | 42% | |
| Total Carbohydrate | 28.9 g | 11% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 4.9 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 425 mg | 33% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 314 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
