Oyster Casserole

Cooking Instructions

Lightly coat a 2-qt shallow baking dish with nonstick spray.

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

Put whole and cream-style corn in a large bowl. Add cream mixture, 11⁄4 cups cracker crumbs (put remaining 1⁄4 cup in a small bowl), the bell pepper, scallions, 3 Tbsp butter, the salt and pepper. Stir to mix well. Gently stir in oysters. Pour into prepared baking dish. Stir remaining 1 Tbsp butter into remaining 1⁄4 cup cracker crumbs to moisten. Sprinkle around edges of casserole. Cover and refrigerate up to 4 hours.

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

PLANNING TIP: Shucked oysters are perishable and should be purchased no more than 2 days before using. The saltines can be crushed, bagged and kept at room temperature up to 1 week. The bell pepper and scallions can be cut, bagged and refrigerated up to 2 days before using. The casserole can be assembled through Step 3 up to 4 hours before baking.