Receta Scalloped Sweet Potato and Oyster Stew

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This was not a combination that I had ever considered but boy was it good but it is one winning flavorful casserole. I hope you love it!

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 10
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Ingredientes

Cost per serving $0.93 view details

Direcciones

  1. 1. Peel potatoes and slice into ¼” thick slices.
  2. 2. Boil in salted water until softened (10-15 minutes).
  3. 3. Drain the cans of oysters reserving the liquid.
  4. 4. Chop the oysters into bite size pieces and reserve.
  5. 5. In a saucepan cook the onion in butter until soft.
  6. 6. Blend in 1 tablespoon of flour.
  7. 7. Add the reserved oyster liquid, cream and salt. Blend well.
  8. 8. Stir in the 2nd tablespoon of flour.
  9. 9. Cook over medium until thickened.
  10. 10. Drain the potatoes.
  11. 11. In a buttered casserole dish (“8 x 10 “) layer half of the potatoes.
  12. 12. Top with half of the oysters.
  13. 13. Top with half of the cheese.
  14. 14. Top with the remaining potatoes.
  15. 15. Pour the stock-cream mixture over the potatoes. Spread across the top.
  16. 16. Top with the remaining oysters.
  17. 17. Top with the remaining cheese.
  18. 18. Top with the cracker crumbs.
  19. 19. Cover and cook for 25 minutes at 350 degrees.
  20. 20. Uncover and cook for 10 more minutes
  21. As a main dish serves 6 and as a side dish serves 8-10.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 181g
Recipe makes 10 servings
Calories 225  
Calories from Fat 106 47%
Total Fat 12.01g 15%
Saturated Fat 7.24g 29%
Trans Fat 0.0g  
Cholesterol 51mg 17%
Sodium 493mg 21%
Potassium 425mg 12%
Total Carbs 21.85g 6%
Dietary Fiber 2.9g 10%
Sugars 4.28g 3%
Protein 7.65g 12%
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