Scalloped Oysters are a classic holiday dish, so I was curious when I saw a hundred-year-old recipe for “new” Scalloped Oysters, that called for tomatoes and corn in addition to the usual bread or cracker crumbs.
The old, “new” twist adds interest to this traditional dish. “New” Scalloped Oysters were colorful, flavorful, and easy to make.
Here’s the recipe updated for modern cooks:
'New' Scalloped Oysters
1 1/2 cups dried bread crumbs or cracker crumbs (I used bread crumbs.)
4 tablespoons butter
1/2 pint shucked oysters (drain-though it’s okay if there is still some liquid clinging to the oysters.)
1/2 cup stewed or canned tomatoes
2/3 cup corn (if using frozen corn, cook and drain)
salt and pepper
Preheat oven to 350° F. Butter 1-quart casserole dish. Put 1/3 of crumbs in bottom of dish. Lay 1/2 of the oysters on crumbs, sprinkle with salt and pepper and dot with small pieces of 1 tablespoon of butter. Add layers of tomatoes and corn, using 1/2 of each. Repeat with layers of bread crumbs, oysters (sprinkled with salt and pepper and dotted with 1 tablespoon of butter), tomatoes, and corn.
In the meantime, melt 2 tablespoons butter in a small skillet. Gently stir in the remaining 1/2 cup crumbs; continue gently stirring until the bread crumbs are coated with melted butter. Remove from heat. Put the buttered crumbs on top of the previously assembled layers in the casserole dish. Bake for approximately 45 minutes or until hot and bubbly.