Oyster Recipe - Kraft Recipes Top
Comida Kraft
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Oyster Recipe

Prep Time
Total Time

12 servings

Surprise your loved ones with our delicious Oyster Recipe today. Our Oyster Recipe is a flavorful way to serve oysters and is ready in under 40 minutes.

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What You Need

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Make It

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  • Cook bacon in medium skillet on medium heat until crisp. Remove from skillet; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
  • Add onions, celery, green peppers, lemon zest, Worcestershire sauce and red pepper to reserved drippings in skillet; stir. Cook 2 to 3 min. or until vegetables are crisp-tender, stirring frequently. Remove from heat.
  • Heat oven to 425°F. Melt butter in small skillet on medium heat. Whisk in flour; cook 1 to 2 min. or until hot and bubbly, stirring constantly. Gradually add cream, whisking constantly after each addition; cook and stir 2 to 3 min. or until thickened. Add to vegetable mixture in skillet along with the cheese; mix well.
  • Place oysters in single layer on bottom of shallow pan sprayed with cooking spray; top with cheese sauce. Crumble bacon; sprinkle over sauce.
  • Bake 8 to 12 min. or until hot and bubbly. (Do not overcook.)

Special Equipment Needed

Size Wise

You’ll know it’s a special occasion when you get to enjoy a serving of this oyster recipe.


Prepare using LEA & PERRINS Reduced Sodium Worcestershire Sauce.

Special Extra

Sprinkle with fresh chopped parsley before serving.


Prepare using KRAFT Grated Romano Cheese.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 140
Total fat 10g
Saturated fat 5g
Cholesterol 65mg
Sodium 260mg
Carbohydrate 5g
Dietary fiber 0g
Sugars 0.7707g
Protein 8g
% Daily Value
Vitamin A 8 %DV
Vitamin C 6 %DV
Calcium 4 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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