What's Cooking? - Oyster Casserole

This is my favorite Thanksgiving recipe. I actually love Oyster stuffing, something like the Natives might have made for the Pilgrims. Corn Bread, Pecan, Oyster and Celery stuffing. But not everyone in the family likes Oysters and most prefer traditional stuffing. I used to hate it, because my mom made it too pasty and always had problems cooking the bird.

I'll never forget the year she cooked a frozen Turkey and served it raw. My Uncle by marriage to her sister, sat and politely ate, until we took it away from him. We didn't have microwaves back then, so it was another 2 hours in the oven while we ate the sides first. Turkey was an after dinner snack.

We don't always make the oysters, because they are expensive and only a few of us like them (me) so on the years we do it's quite a treat. The funny thing is, they taste even better cold the next day, and the crackers are the best part.

1 Pint Raw Oysters
1 Stick Butter
1 Pint Heavy Cream
1/2 box of Saltine Crackers crushed
Salt and Pepper to taste

Grease a small casserole or souffle dish. Divide crackers into thirds, Line the bottom of the dish with 1/3 of the crackers. Top with 1/2 of the oysters. Dot the oysters with 1/2 stick of butter sliced, sale and pepper. Cover with another 1/3 of the crackers and repeat the oyster layer. Top with remaining crackers. Pour the Cream over the casserole, making sure to distribute as well as you can.

Bake your casserole uncovered at 350 degrees F for 45 minutes. Let the casserole stand for 30 minutes before serving.