Oyster Casserole topped with Parmesan cheese and golden Panko crumbs makes an elegant addition to your holiday menu.
An oyster casserole is a must for our Christmas dinner. Usually we make a really simple one with oysters, crushed Saltine crackers, butter, and cream, but this year I wanted to change it up a little. This recipe is based off of one I saw in the December 2016 issue of Southern Living magazine.

 
It’s rich and creamy just like an Oyster Casserole should be, but it also has lots of different flavors: onion, celery, red bell pepper, mushrooms, garlic, plus a hint of nutmeg.
We liked it so much, it just might become a regular our Christmas menu.

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Oyster Casserole   Save Print Serves: 4 servings Ingredients 5 tablespoons butter, divided ½ cup finely chopped yellow onion ⅓ cup finely chopped red bell pepper ⅓ cup finely chopped celery 1 (4-ounce) package mushrooms, sliced 1 garlic clove, minced 3 (8-ounce) containers fresh oysters, drained 2 tablespoons all-purpose flour ⅔ cup heavy cream ⅓ cup freshly grated Parmesan cheese ¾ teaspoon salt ¼ teaspoon black pepper ¼ teaspoon ground nutmeg 1 cup panko crumbs 2 green onions, sliced Instructions Melt 2 tablespoons butter in a pan over medium-high heat. Add onion, bell pepper,celery, and mushrooms. Cook, stirring frequently until vegetables are soft, about 5 to 7 minutes. Add garlic and cook ...