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Scalloped Oysters Casserole

1 pint Oysters with liquid
6 Tbsp. whipping cream
1 1/2 cups coarse cracker crumbs
Salt and pepper
1/2 cup butter or margarine, melted


Drain Oysters. Combine liquid with whipping cream. Sprinkle bottom of greased baking dish with 1/2 cup of crumbs. Cover with half the Oysters. Season to taste with salt and pepper.


Add 1/2 of the Oyster liquid and cream. Repeat with another 1/3 of crumbs and remaining Oysters with liquid. Cover top with remaining crumbs. Pour melted butter over all and bake. Cooking time: 30 minutes. Temperature: 400 F.


Serves 4. Casserole size: 1 quart.





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