Sunday, November 13, 2011
What's Cooking? - Oyster Casserole
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.