Yield: 12 Servings
|2||Sleeves Saltine Crackers; crushed|
|3 cans||Whole Oysters; Drained, reserve liquid|
|1||Stick Butter Or Margarine; melted|
|Evaporated Milk; Approx 1/2 To 2/3 Cup|
|Black Pepper; to taste|
Preheat oven to 350 degrees. Into large bowl, combine crackers, drained oysters, melted butter and black pepper to taste. Stir gently till well mixed. Add evaporated milk to reserved oyster liquid to make 2 cups. Pour into cracker-oyster mixture, stir gently to mix well. Spoon mixture into greased casserole dish ( I use my deep "French White" Pyrex casserole dish). Pour enough milk over mixture to make it "soupy". Milk should be to top of mixture. Bake at 350 degrees for 30-40 minutes until "puffed" and lightly browned.
(This dish is better too moist than it is too dry. It has taken me several attempts to get this right because I thought I was adding too much milk to it. It was always turning out too dry until I let go of my fear of making it too "soupy". I hardly ever get it to turn out exactly the same every time, but at least it's not too dry anymore!!!) Notes: It just isn't Thanksgiving or Christmas w/o Mom's Baked Oysters!! This is my absolute favorite holiday dish. I AM thinking of modifying it the next time by adding about ½ cup of thinly sliced, celery.
Shared by Karen Coe on 11-26-1997 ayla@...
Recipe by: Betty Lou Brady - My Mom Posted to Bakery-Shoppe Digest V1 #418 by "Karen Coe" <ayla@...> on Nov 26, 1997