Ingredients with Measurements:
- 2 cans of smoked oysters (3.75 oz each)
- 1 can of artichoke hearts (14 oz), drained and chopped
- 1/2 cup of mayonnaise
- 1/2 cup of sour cream
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of chopped green onions
- 1/4 cup of chopped fresh parsley
- 1/4 cup of breadcrumbs
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, mix together the smoked oysters, chopped artichoke hearts, mayonnaise, sour cream, grated Parmesan cheese, chopped green onions, chopped fresh parsley, breadcrumbs, salt, and pepper.
3. Transfer the mixture to a 9x13 inch baking dish.
4. Bake for 25-30 minutes, or until the top is golden brown and the casserole is heated through.
5. Let the casserole cool for a few minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- 375°F
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 280
- Fat: 22g
- Carbohydrates: 10g
- Protein: 11g
- Fiber: 2g
Substitutions for ingredients:
- Canned smoked mussels or clams can be used instead of smoked oysters.
- Greek yogurt can be used instead of sour cream.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
Variations:
- Add chopped cooked bacon or pancetta to the mixture for extra flavor.
- Top the casserole with additional grated Parmesan cheese before baking.
- Add chopped sun-dried tomatoes or roasted red peppers to the mixture for a pop of color and flavor.
Tips and tricks:
- Drain the canned oysters and artichoke hearts well before using them in the casserole.
- Use fresh parsley for the best flavor.
- Serve the casserole with crusty bread or crackers for dipping.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the casserole in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the casserole in individual ramekins for a more elegant presentation.
- Garnish the casserole with additional chopped parsley or green onions before serving.
Garnishes:
- Chopped fresh parsley
- Chopped green onions
- Grated Parmesan cheese
Pairings:
- Serve the casserole with a crisp green salad or roasted vegetables.
Suggested side dishes:
- Garlic bread
- Roasted potatoes
- Steamed rice
Troubleshooting advice:
- If the casserole is too dry, add a splash of milk or cream to the mixture before baking.
- If the casserole is too wet, add more breadcrumbs or Parmesan cheese to the mixture before baking.
Food safety advice:
- Make sure to cook the casserole to an internal temperature of 165°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- The combination of oysters and artichokes is a classic Southern dish that dates back to the early 1900s.
Flavor profiles:
- Smoky, briny, and savory with a hint of sweetness from the artichokes.
Serving suggestions:
- Serve the casserole as an appetizer or a main course.
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