Creamed corn and oyster casserole with whole oysters and a golden saltine cracker-crumb topping in a vintage ceramic baking dish.

Creamed Corn & Oysters

Name: Creamed Corn & Oysters
Prep time: 10 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1 ½ cups coarse saltine cracker crumbs; ½ cup butter; 2 cans whole oysters; ½ teaspoon salt; ⅛ teaspoon black pepper; 2 tablespoons parsley; 2 cups cream-style corn; 1 can condensed cream of mushroom soup; as needed up to ¼ cup reserved oyster liquor; parsley; celery; paprika

Buttery cracker crumbs turn golden over a rich bake of whole oysters and cream-style corn. The first spoonful breaks through a crisp top to the old-fashioned seafood filling beneath.

By Betty Lou Gardner55 minUpdated 2026-08-25

This Creamed Corn & Oysters Casserole is rich, creamy, and full of savory old-fashioned seafood flavor with buttery cracker crumbs baked golden across the top! Warm and comforting straight from the oven, it’s a classic casserole that fits especially well beside holiday dinners, oyster suppers, and coastal-style comfort meals.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I like the cracker crumbs best when they brown a little extra around the edges. If the soup mixture looks too thick, I add a splash of milk before it goes into the oven.

How to Make Creamed Corn & Oysters Casserole

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Coarse saltine cracker crumbs being stirred with melted butter in a vintage ceramic mixing bowl.

Prepare the Cracker Crumbs

Toss coarse saltine cracker crumbs with melted butter until every crumb is evenly coated.

Whole oysters gently combined with cream-style corn, chopped parsley, salt, and black pepper in a vintage mixing bowl.

Mix the Oyster Filling

Gently combine the drained whole oysters, cream-style corn, parsley, salt, and pepper so the oysters stay mostly intact.

Creamy oyster and corn filling being spooned over buttered saltine cracker crumbs in a shallow ceramic casserole dish.

Layer the Casserole

Alternate the buttery crumbs and oyster filling in a shallow casserole dish, ending with the oyster filling.

Thinned condensed cream of mushroom soup spread over the oyster and corn layers before the final cracker crumbs are added.

Add the Soup Mixture

Thin the mushroom soup with only enough reserved oyster liquor or milk to make it spreadable. Spoon it over the filling and finish with the remaining buttery crumbs.