Salsify/Oyster Casserole

Preparation info

  • Difficulty


  • Makes

    6 to 8


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Oyster stew bolsters salsify’s faint oyster taste in this delightful dish


  • lbs. salsify (about 6 roots)
  • 1 tsp. vinegar
  • ½ tsp. salt
  • 2 eggs
  • 1 (6 oz.) can evaporated milk, undiluted
  • 1 can condensed oyster stew
  • 1 c. coarse cracker crumbs
  • Salt
  • Pepper
  • 1 tblsp. butter or regular margarine
  • tsp. paprika


  • Cut off tops of salsify; wash and peel thinly with vegetable peeler. Cut in ½″ slices (you’ll have 3½ to 4 c.), and plunge into cold water containing vinegar to prevent discoloration. Drain. Barely cover with boiling water; add ½ tsp. salt and cook until tender, about 15 minutes. Drain, and cool.
  • Beat eggs; add evaporated milk and oyster stew (there should be 12 to 15 small oysters, actually tiny ones).
  • Place salsify in greased 1½-qt. casserole. Pour oyster stew mixture over, distributing the oysters about Add crumbs and fold in slightly. Add more salt, if necessary, and a little pepper. Dot with butter and sprinkle with paprika. Bake in moderate oven (350°) 40 to 45 minutes, or until set.