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Scalloped Corn With Oysters
Chef:  Kim Keith - Elbert, CO          Category:  Side Dishes

1 (16 oz.) can cream style corn
1 can oyster stew
1 cup cracker crumbs
1 cup milk
1/4 cup celery, finely chopped
1 egg, slightly beaten
1 tablespoon pimento, finely chopped
1/4 teaspoon salt
1 dash pepper
2 tablespoons melted butter
1/2 cup cracker crumbs
whole oysters, optional

Directions: Combine corn, stew, cracker crumbs, milk, celery, egg, pimento, salt and pepper. Pour into greased 1 1/2 quart casserole. Combine melted butter and crumbs. Sprinkle over corn mixture. Bake at 350°F for 45 minutes. Garnish with whole oysters (optional) and

Notes: Always a family favorite at Thanksgiving and Christmas. Very easy and oh so yummy!