Baked Oysters 3 Recipe

  • 1 pint shucked oysters (halved, if large inch their liquor
  • 1 cup heavy whipping cream
  • 1 egg (large)
  • 1 can whole kernel corn, drained (8 3/4 ounce can)
  • 1 can cream-style corn (8 1/4 ounce can)
  • 1 1/2 cups finely crushed saltine crackers (44 saltines)
  • 1/2 cup finely diced Red Bell Pepper
  • 1/2 cup thinly sliced scallions
  • 1/2 stick butter, melted
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
1. Lightly coat a 2-quart shallow baking dish with nonstick spray.

2. Drain liquor from oysters into a 2-cup glass measure. Add enough cream to make 1 cup. Whisk in egg until well blended.

3. Put whole and cream-style corn in a large bowl. Add cream mixture, 1 1/4 C. cracker crumbs (put remaining 1/4 cup crumbs in a small bowl) the bell pepper, scallions, 3T. butter, the salt, and pepper. Stir to mix well. Gently stir in oysters. Pour into prepared baking dish. Stir remaining 1 T. butter into remaining 1/4 cup cracker crumbs to moisten. Sprinkle around edges of casserole. Cover and refrigerate up to 4 hours.

4. Heat oven to 325 degrees. Uncover casserole and bake 1 hour or until set and crumb topping is lightly browned.

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