I’ve made this Oysters Rockefeller casserole recipe a number of times and it is always a hit, even with the tried and true oyster haters in my family. The casserole style makes it much quicker to pull together and you don’t need individual oyster shells.
As with all cooking, fresh, quality ingredients are important. In this recipe, I always use fresh local oysters and aged Parmigiano Reggiano cheese. I have found our local farm-raised oysters work out really well in this recipe. They are most often larger and more uniform in size than our local wild oysters. The oysters were purchased from Patuxent Seafood Company and they were fresh and delicious.
When making this casserole for a dinner party, I prepare the first five ingredients ahead of time, allowing me to quickly pull it together and have plenty of time for the other items on my menu. This recipe can be made gluten free, with gluten free panko crumbs and using Lea and Perrins® Worcestershire sauce (some brands of Worcestershire sauce have gluten).
I have also put bacon in this recipe, giving a more varied texture… and who doesn’t love bacon? Try it out and let me know what you think. ♦
Oysters Rockefeller Casserole
Yield 8 to 10 servings
Although I love traditional Oysters Rockefeller, this casserole is a great alternative when entertaining a large group of people. Using fresh oysters and a good quality cheese really makes a difference in the final product.
- 1 box frozen chopped spinach (or a ½ lb. of fresh)
- 1 bunch green onions, minced
- ¼ cup parsley, chopped…remove the stems
- ½ cup celery, minced
- 1 clove garlic, minced
- ½ cup Pernod (or use anise seeds)
- ¾ tsp. Tabasco
- 1 tsp. Worcestershire
- 1¼ cup panko crumbs
- salt and pepper
- 1 quart fresh oysters
- 1½ sticks butter (1 stick to be melted)
- ½ to ¾ cup Parmigiano Reggiano cheese, freshly grated
- Thaw the spinach and pull out the excess moisture using several paper towels. Lightly chop. If you skip this part when using frozen spinach, you may have to drain off excess liquid before serving.
- Drain the quart of fresh oysters of their liquor. You may want to save this to use in soups or fish stews and the fresher the oysters the better.
- Mix the first 8 ingredients, then add only 1 cup of the Panko crumbs and the salt and pepper to taste.
- Mix in the oysters and 1 stick of melted butter.
- Prepare a large casserole dish, I spray it with a bit of Pam or non-stick cooking spray. Pour the mixture into the dish.
- Top the casserole with the remaining Panko crumbs and the Parmigiano Reggiano. Dot with the remaining butter and bake at 350° for 45 to 55 minutes.