1 pint shucked oysters (halved if large), in their juice
1/2 stick (4 Tbsp) butter, melted
about 1 cup (1/2 pt.) heavy whipping cream
1/4 tsp. salt
1 lg egg
1/8 tsp pepper
1 can (83/4 oz) whole kernel corn, drained
1 can (8 1/4 oz) cream style corn
1 1/2 cups fine saltine cracker crumbs (from 44 finely crushed saltines)
1/2 cup finely chopped red bell pepper
1/2 cup thinly sliced scallions
Lightly coat a 2 quart shallow baking dish with nonstick sray. Drain liquor from oysters into a 2 cup measuring container. Add enough cream to make this equal 1 cup. Whisk in egg until well blended. Put whole and creamed corn in a large bowl. Add cream mixture, 1 1/4 cups of the cracker crumbs (put rest of crumbs in small bowl).
Add bell pepper, scallions, 3 Tbsp butter and the salt and pepper. Stir well to mix. Gently stir in the oysters. Pour into prepared baking dish. Stir remaining 1 Tbsp butter into the small bowl of remaining crumbs to moisten. Sprinkle around the edges of the casserole.
Cover and refrigerate up to 4 hours. Heat oven to 325 degrees. Uncover casserole and bake 1 hour or until set and crumb topping is browned.
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