Corn and oyster bake

3 servings

Ingredients

Quantity Ingredient
½ cup Butter
48 Ritz crackers, finely rolled
2 tablespoons Parsley
⅓ cup Chopped onion
⅓ cup Chopped celery
1 pint Oysters
7½ ounce Whole kernal corn
2 ounces Pimentos, drained
1 teaspoon Worcestershire sauce
½ teaspoon Salt
⅛ teaspoon Pepper

Directions

Heat ¼ cup butter in medium skillet, blend in crackers and parsley; set aside. Heat remaining ¼ cup butter in same skillet; saute onion and celery until soft. Drain oysters, reserving ¼ cup liquid---if canned, ½ cup. Add liquid to skillet with remaining ingredients. Place ½ blended crumbs in 1½ quart dish, arrange oysters over crumbs in single layer. Top with corn mixture, then remaining crumbs. Bake at 375 degrees for 30 to 40 minutes. Randy Rigg Submitted By RANDY RIGG On 08-27-95

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