Oyster Casserole

1. 1

   Open can of oysters; drain liquid into a measuring cup.

2. 2

   Add enough milk to make 1 cup, then add enough milk to make 2 1/2 cups of liquid.

3. 3

   Crumble 11 crackers into buttered baking dish.

4. 4

   Place drained oysters on top of crackers.

5. 5

   If onions are used, sprinkle on top of oysters.

6. 6

   Dot with the margarine.

7. 7

   Beat the eggs; add to 2 1/2 cups of liquid.

8. 8

   Add salt and pepper to taste.

9. 9

   Crumble the other 11 crackers over oyster mixture.

10. 10

    Pour milk and egg mixture over crackers.

11. 11

    Store in refrigerator overnight, or until the milk mixture has puffed up the crackers.

12. 12

    Bake in a 350u00b0 oven until puffed up and brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.