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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Oyster Corn Casserole Recipe

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This recipe for Oyster Corn Casserole is from Treasured family Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1 can canned corn
2 Tablespoons flour
2 Tablespoons butter
1 egg slightly beaten
cup chopped onion
cup chopped bell pepper
1 teaspoon salt
teaspoon paprika
teaspoon dry mustard
cup milk
1 small can drained oysters. Optional
1 sleeve saltine crackers
1 Tablespoon butter

Saute onion in butter. Remove from heat, add flour and seasonings. Cook until bubbles. Remove from heat and stir in milk. Heat to boil one minute. Stir in corn, (optional drained can of oysters) and beaten egg. Pour into greased casserole dish. Top with crushed crackers and melted butter. Bake at 350 for 30-35 minutes.

Personal Notes:
Personal Notes:
One of my mothers, LaVeta Lewis favorites. Originally made by my grandmother, Yula Sette Williams.




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