Scalloped Oysters


Sunday, March 4, 2018


from The Doubleday Cookbook

(For 4)


-1 pint shucked oysters (do not drain)

-2 c coarse soda crackers (saltines)

-½ t salt

-1 c light cream

-½ c melted butter

-¼ t pepper


Preheat oven to 375°F. Drain oysters, reserving ¼ cup liquor; mix liquor and cream and set aside. Mix crumbs with butter, salt, and pepper and sprinkle with 1/3 of mixture in a 1-quart buttered casserole. Arrange half of oysters on top and pour in half of cream mixture. Cover with another 1/3 crumb mixture, add remaining oysters and cream. Top with remaining crumbs and bake, uncovered, 30 to 35 minutes until bubbly and lightly browned.