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My review
Oyster Macaroni and Cheese
Casey M
"A pasta dish with Oysters from a jar that is the only way I do oysters...in a macaroni and cheese casserole."
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Ingredients
45 m servings 372 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Ready In
- 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.
- 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.
- Bake covered for 15 minutes in the preheated oven. Then uncover, and continue baking for 20 minutes, or until hot and bubbly.
Nutrition Facts
Per Serving: 372 calories; 20.7 g fat; 28.3 g carbohydrates; 18.8 g protein; 77 mg cholesterol; 1113 mg sodium. Full nutrition
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Reviews
Read all reviews 67 Ratings
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Most helpful positive review
12/30/2008
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 h...
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12/30/2008
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 h...
5/30/2006
This tasted bad with the oysters.If you want to make this omit the oysters.Without the oysters it was passable.
11/30/2008
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.
4/27/2018
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...