MENU
  • Print
    231
  • Save
    49
  • Pinterest
    25
  • Email
    14
  • Facebook
    10

  • Prep 30 min
  • Total 2 hr 15 min
  • Servings 10

You can make oysters in a casserole, too! Starting with Betty Crocker cornbread & muffin mix makes this recipe a breeze. MORE + LESS -

Ingredients

2
pouches (6 oz each) Betty Crocker™ cornbread & muffin mix
1 1/2
cups water
1/3
cup butter
1
cup chopped celery
1/2
cup chopped onion
1
tablespoon chopped fresh sage leaves
1/2
teaspoon pepper
1/4
teaspoon salt
4
slices white bread, cut into 1/2-inch cubes (about 2 cups)
2 1/2
cups Progresso™ chicken broth
2
eggs, slightly beaten
1
container (12 oz) fresh oysters, drained

Steps

Hide Images
  • 1
    Heat oven to 450°F. Make and bake cornbread mix as directed on package, using water. Cool 30 minutes; crumble cornbread into large bowl. Reduce oven temperature to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter 10 minutes, stirring occasionally, until tender. Stir in sage, pepper and salt.
  • 2
    Add celery mixture and bread cubes to crumbled cornbread; stir gently. Add broth and eggs; stir just until moistened. Stir in oysters. Spoon mixture into baking dish.
  • 3
    Bake uncovered 50 to 55 minutes or until golden brown.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
240
% Daily Value
Total Fat
11g
0%
Saturated Fat
6g
0%
Sodium
820mg
0%
Total Carbohydrate
32g
0%
Dietary Fiber
3g
0%
Protein
6g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Starch; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

Rate and Comment