Oyster Casserole with Cracker Crumbs

In this quick, simple recipe from The Fannie Farmer Cookbook by Marion Cunningham, tender and juicy oysters are drizzled with a bit of cream and hot sauce, then baked in a sumptuous, buttery crumb mixture for a bit of crunch. Serve as an appetizer for a dinner party, or as a side dish with ham or turkey. For individual servings, the mixture can be divided among 4 ramekins instead of one baking dish. Read more about how this casserole stars at one Food & Wine editor's Thanksgiving.

Oyster Casserole with Cracker Crumbs
Photo: Photo by Noah Fecks / Food Styling by Drew Aichele / Prop Styling by Ethan Lunkenheimer
Active Time:
10 mins
Total Time:
30 mins


  • ½ cup (4 ounces) unsalted butter

  • 1 cup round buttery cracker crumbs (such as Ritz) (from 22 crackers)

  • ¼ cup fresh breadcrumbs

  • 1 pint shucked oysters with liquor

  • ½ teaspoon kosher salt

  • 1 tablespoon heavy whipping cream

  • 1 teaspoon hot sauce (such as Tabasco)


  1. Preheat oven to 425°F. Melt butter in a large skillet over medium-high. Add cracker crumbs and breadcrumbs; stir to coat crumbs. Remove from heat. Spread half of the crumb mixture over bottom of a small shallow baking dish. Drain oysters, reserving liquor; arrange oysters in a single layer over crumb mixture. Sprinkle evenly with salt.

  2. Stir together cream, hot sauce, and 2 tablespoons of the reserved oyster liquor in a small bowl until combined. Drizzle over oysters in baking dish. Sprinkle evenly with remaining crumb mixture. Bake in preheated oven until golden brown and heated through, about 20 minutes.

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