You can make oysters in a casserole, too! Starting with Betty Crocker cornbread & muffin mix makes this recipe a breeze.
Oyster Dressing
- Prep Time 30 min
- Total 2 hr 15 min
- Servings 10
- Ingredients 12
Ingredients
- 2 pouches (6.5 oz) 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
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Make With
Progresso Broth
Instructions
-
Step1Heat 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.
-
Step2Add 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.
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Step3Bake uncovered 50 to 55 minutes or until golden brown.
Nutrition
240
Calories
11g
Total Fat
6g
Protein
32g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 240
- 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
2Tips from the Betty Crocker Kitchens
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