492146 scalloped corn and oysters

Yield: 1 servings

Measure Ingredient
2 (10 5 oz.) cans Niblets Corn (whole kernel)
2 (8 oz.) cans oysters
1½ cup Milk (approx.)
3 tablespoons Butter
3 tablespoons Flour
1 teaspoon Salt
½ teaspoon Pepper
1½ cup Coarse cracker crumbs (buttered)

Drain corn, heat in saucepan over low heat. Drain oysters, reserving liquor, add milk to make 2¼ cups liquid. Melt butter over medium heat, stir in flour, salt and pepper until a paste is formed.

Increase heat. Slowly add liquid, stirring constantly, until thickened. Stir drained oysters into heated corn and place half the mixture into a greased 8x8x2 inch baking dish. Pour half the white sauce over the corn mixture and top with half the crumbs. Repeat with corn mixture, white sauce and crumbs. Bake in 400 degree oven for 18 minutes. Submitted By BARRY WEINSTEIN On 03-17-95

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