Scalloped Oysters

A Traditional favorite at Thanksgiving and Christmas!

1/2 cup butter, divided
1 1/2 cups saltine crackers, crushed
1 1/2 lbs oysters, drained (reserve liquid)
Salt and pepper to taste
Tabasco sauce to taste
1/2 cup liquid from oysters
1/2 cup heavy whipping cream
1/2 cup fine bread crumbs

Preheat oven to 400°F. Melt 4 tablespoons of the butter. Use part of this melted butter to brush on the bottom and sides of a 1.5 quart baking dish. Reserve the remaining melted butter. Cut the other 4 tablespoons of butter into small pieces.

Sprinkle 1/3 of the cracker crumbs on the bottom of the greased casserole dish. Cover with a layer of half of the oysters; top with half of the remaining cracker crumbs. Dot with half of the butter pieces and season lightly with salt, pepper, and Tabasco® sauce. Top with the remaining oysters and cracker crumbs. Repeat butter, salt, pepper, and Tabasco® layer. Pour the oyster liquid and the cream over the top.

Sauté the bread crumbs in the reserved melted butter until golden brown, stirring to brown them evenly. Sprinkle over the oyster mixture. Bake 25 to 30 minutes.

Makes 8 servings

Allergy Warning: Contains milk and shellfish and wheat