Prep 15 mins
Cook 30 mins
Bobi Jane is a great friend and "adopted sister" of Pop's. She is a fellow foodie and enjoys all things culinary except dishes, as in...cleaning them. She brought this to church for one of our "Eatin' Meetin's". I held her hostage until she gave me the recipe. She laughed and told me it was just a oysters, crackers, milk, and butter. I 'bout fell over.
- 1 pint oyster, drained (reserve liquor)
- 2 cups saltine crumbs
- 1⁄4 cup milk (half & half or cream if you've got it)
- 6 tablespoons butter or 6 tablespoons margarine
- salt & pepper, to taste
- Preheat the oven to 350 degrees.
- Spray a small casserole dish. Place a layer of cracker crumbs in the bottom. Top with a layer of oysters. Dot with butter.
- Repeat layers ending with cracker crumbs. Do not have more than two layers of oysters.
- Stir together milk and oyster liquor and pour over casserole.
- Bake for approximately 30 minutes or until the top turns brown. Serve warm.
I make this dish every Thanksgiving and Christmas and everyone looks forward to it. As a girl, my Grandmother would make oyster stew/soup, but as a Mom, I could never get my own kids to try it to carry on the tradition. This oyster recipe they will eat - so tradition, modified, I guess. Thank-you for putting this on Zaar.
Fabulous!!! I used evaporated milk instead of regular milk. I used to fry the oysters and dipped in milk and cracker crumbs and fried in butter. I loved this recipe! This quick, easy and you are not watch the oysters cook but enjoying the day! I can't say enough about this recipe. This will be on the top of my list!!!
This is the exact way my Grandma taught me to make these. There are only a very few of us that like oysters but we had better have these every Thanksgiving or else it's just not the same.