Monday, November 21, 2011

Oyster Casserole - recipe

1 c. canned Evaporated Pet milk
2 c. crushed Ritz crackers
1 pt. fresh Chesapeake Bay oysters
1 onion, diced small
4 strips bacon fried and drained, reserve for later.
1 sm. or half a large onion, diced fine (about half a cup).
2 tbsp. butter
Pepper & salt to taste

Fry bacon strips and reserve them for later garnish.

Fry onion in bacon grease.

Grease casserole dish with butter, (or spray with PAM).

Mix milk, onion (straight from the cooled frying pan, bacon drippings and all), oysters, with 1 1/2 cup of cracker crumbs and pour in casserole dish.

Salt and pepper to taste.

Use remaining cracker crumbs to top casserole. Bake at 350 degrees for 35-40 minutes. Garnish top with bacon strips and place in oven for 5 more minutes.

This is my mother's recipe that she made every Thanksgiving. It is based on her grandmother's recipe for "oyster stuffing" with some modern changes Mom made to it, like replacing the corn meal with Ritz. She also said NEVER to put it inside the bird, but always cook in it's own dish. If my cousins were home, she had to make two. One for them and one for the rest of us. She always said it HAD to be Ritz crackers, too, as using any other cracker would ruin the flavor.

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