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"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Corn and Oyster Casserole Recipe

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This recipe for Corn and Oyster Casserole, by , is from Orlando Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Paula Nutting

Category:
Category:

Ingredients:  
Ingredients:  
4 tbsp. butter
2 c. flour
2 c. milk
1/3 tsp. salt
1/8 tsp. pepper
2 c. creamed corn
1 c. oysters (1 small can, drained) cut oysters in small pieces
1 c. cracker crumbs (saltines)
2 eggs, well beaten

Directions:
Directions:
Melt butter, add flour and blend well.
Add milk, stir until creamy
Add salt & pepper
Add corn, oysters and add crumbs (holding back enough to sprinkle on top)
Stir in eggs and stir well
Put in casserole dish. (I spray the casserole dish with Pam) use a 2 qt dish
Sprinkle with remaining crumbs
Dot the top with butter
Bake at 400 - 30 minutes or until top is brown

I put the 1 c. of cracker crumbs into the casserole. I then crush additional crackers for the top. I find the 1 c. of cracker crumbs helps the casserole to become firm while baking.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I know you're thinking who would ever eat this....Ha Ha

It was a family tradition of the Nuttings and I introduced this casserole to my family once Don and I were married.

It really is quite good. Bakes into a soufflé type casserole.

 

 

 

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