Name: Oyster Casserole
Ingredients: 1 cup coarsely crumbled saltine cracker crumbs; 1 quart shucked fresh oysters (30-40, depending on size); 1/4 cup chopped scallions; 1/4 cup chopped fresh parsley; 1 tablespoon fresh lemon juice; Salt to taste; 1/2 teaspoon black pepper; 1 teaspoon worcestershire sauce; 1/2 cup butter; 1 1/2 cups light cream; Dash of Tabasco sauce (optional, optional); paprika for dusting

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Oyster Casserole

Course: Main Course, Seafood

Servings:

Author: Sherry Moman

Ingredients

1 cup coarsely crumbled saltine cracker crumbs
1 quart shucked fresh oysters 30-40, depending on size
1/4 cup chopped scallions
1/4 cup chopped fresh parsley
1 tablespoon fresh lemon juice
Salt to taste
1/2 teaspoon black pepper
1 teaspoon worcestershire sauce
1/2 cup butter
1 1/2 cups light cream
Dash of Tabasco sauce optional, optional
paprika for dusting

Instructions

Preheat oven to 400 degrees.
Drain oysters well.
Generously grease a shallow 1 1/2-quart casserole dish.
Sprinkle half of the cracker crumbs over the bottom. Lay half of the oysters on top of the crumbs, then sprinkle with half of the onions, parsley, lemon juice, salt, pepper and Worcestershire sauce. Dot generously with butter and pour on half of the cream. Repeat layers but save the remaining crumbs for the top.
Add a dash of Tabasco if desired before covering with the crumbs. Dust the top with paprika, using enough to make it really red.
Bake for 35 minutes. Serve hot.