Recipe By Casey M
Rating
Published Jun 8th
Prep 10m Cook 35m Additional - Ready In 45m
Servings 6 servings Calories 372.1

A pasta dish with Oysters from a jar that is the only way I do oysters…in a macaroni and cheese casserole.

Recipe Ingredients

  • 1 ½ cups seashell pasta
  • 1 tablespoon vegetable oil
  • ½ cup chopped green bell pepper
  • ⅓ cup chopped green onion
  • 1 (10.75 ounce) can condensed Cheddar cheese soup
  • 1 (10 ounce) jar oysters, drained and cut into thirds
  • 1 teaspoon salt
  • 1 tablespoon Dijon mustard
  • 2 cups shredded sharp Cheddar cheese

Cooking Directions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Bring a saucepan of water to a boil. Add the seashell pasta, and cook until tender, about 7 minutes. Drain.
  2. 2 Meanwhile, heat the oil in a skillet over medium heat. Add the pepper and onion; cook and stir until tender. Stir in the cheese soup, salt and mustard. Mix in the macaroni and oysters so they are evenly distributed. Spoon half of the mixture into a 2 quart casserole dish. Cover with half of the Cheddar cheese. Top with remaining oyster mixture and remaining cheese.
  3. 3 Bake covered for 15 minutes in the preheated oven. Then uncover, and continue baking for 20 minutes, or until hot and bubbly.

Nutrition Facts

  • Calories 372.1
  • Carbohydrate 28.3 g
  • Cholesterol 77 mg
  • Fat 20.7 g
  • Fiber 1.7 g
  • Protein 18.8 g
  • Saturated Fat 11.3 g
  • Sodium 1113 mg
  • Sugar 2.1 g

Reviews

  1. I posted this decades old recipe my late Mom came up with. I don't add the salt listed in the ingredients...there is enough in the soup and cheese. This recipe isn't for everyone but I love the combination of ingredients and how the oysters integrate into the casserole. I use 2 jars of small oysters - Read more ...
  2. Made this the other night swapping the bell pepper for mushrooms came out pretty good if you like oysters.
  3. Excellent recipe! I made a few substitutions, including using mushroom soup, Velveeta, and milk instead of shredded Cheddar cheese, and cheese soup. Also left out the green pepper and substituted regular onion for the green. All with excellent results!
  4. I took the advice of another reviewer and used Campbell's Nacho Cheese Soup. I thought this turned out pretty darn good. It wasn't too much cheese like another mentioned. It was perfect actually. You do have to like oysters to enjoy this though. I am not a big mac and cheese fan and I thought - Read more ...
  5. I thought this recipe was great. I just made it 4 days ago right after chistmas day. Everyone liked it. It does have a bitter taste, u know, the oysters and chedder cheese together. I can see how not everyone is fond of the flavor. You'd have to really like oysters I guess. I added - Read more ...
  6. I do like oysters and this recipe. I did not use the salt which is optinal anyway. This is another way for us to use oysters which taste so good at this time of year.
  7. Needs doctoring. Way too much salt and shredded cheddar.
  8. This tasted bad with the oysters.If you want to make this omit the oysters.Without the oysters it was passable.
  9. I did not like this recipe.
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