“This casserole is a Southern classic. Unlike most casseroles, which rely on pantry staples like canned soup, rice, or pasta, this scalloped version uses fewer ingredients, highlighting the briny flavor of the fresh oysters. It can be prepared hours in advance, then covered and refrigerated. Just wait to add the last layer of breadcrumbs and the oyster liquid/cream mixture before popping it in the oven.” —Susan Gravely, in her new cookbook, Italy on a Plate
