Baked Oysters - a Holiday Tradition

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Title: Baked Oysters - a Holiday Tradition
Yield: 12 Servings
Categories: Casseroles, Christmas, Seafood, Side Dishes


2 Sleeves Saltine Crackers;
3 cn Whole Oysters; Drained,
-reserve liquid
1 Stick Butter Or Margarine;
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 1/2 cup of thinly sliced, celery.

Shared by Karen Coe on 11-26-1997

Recipe by: Betty Lou Brady - My Mom

Posted to Bakery-Shoppe Digest V1 #418 by "Karen Coe"
on Nov 26, 1997