"Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity."--Voltaire

Baked Oyster Casserole Recipe

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This recipe for Baked Oyster Casserole, by , is from The BENOIT Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Becky Ames
Added: Friday, May 19, 2006


2 dozen fresh oysters, drained
2/3 C parsley, chopped
2/3 C green onions, chopped
1 C saltine cracker crumbs, crushed fine
1 stick butter, melted
salt & freshly ground pepper to taste
1 small lemon
1/2 tsp dry mustard
2 tsp Worcestershire Sauce

Preheat oven to 450. Place drained oysters in shallow baking
dish or individual ramekins. Sprinkle with parsley and green
onions. Sprinkle cracker crumbs on top. Add salt and freshly
ground pepper to taste. Combine lemon juice, mustard,
Worcestershire sauce and melted butter. Pour over cracker
crumbs. Bake in 450 oven until oysters curl and crumbs are
lightly browned; about 15 to 20 minutes.

Number Of Servings:
Number Of Servings:
6 appetizer portions




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