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Oyster Casserole

3 pint Oysters
8 oz. box Ritz crackers
5 cans (10 oz.) condensed mushroom soup
Salt and pepper to taste
2 cups cracker crumbs

Preheat oven to 400 F. Drain Oysters and reserve liquid. Butter a 12 x 8 inch baking dish and spread a layer of cracker crumbs on the bottom. Add a layer of uncooked Oysters and sprinkle with butter, salt and pepper.

Repeat. Dilute mushroom soup with a small amount of Oyster liquor and pour over casserole. Top with a final layer of crumbs. Bake for 45 minutes or until bubbly.

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