Spicy Scalloped Oysters
|Onion||1⁄2 Cup (8 tbs), chopped|
|Green pepper||1⁄2 Cup (8 tbs), chopped|
|Butter||1⁄4 Cup (4 tbs), melted|
|Buttery cracker crumbs||2 Cup (32 tbs)|
|Canned fresh oysters||16 Ounce, drained (Two 8 Ounce Cans)|
|Evaporated milk||1 Cup (16 tbs)|
|Worcestershire sauce||1 Teaspoon|
In 1-quart casserole, place butter, onion and green pepper.
Microwave at high (10) 3 to 4 minutes until tender.
In small mixing bowl, combine butter, cracker crumbs, salt and pepper.
In 1 1/2 quart casserole, place 1/2 crumb mixture, one can of oysters and half of onion and green pepper mixture.
Repeat layers ending with cracker crumbs.
In small mixing bowl, combine evaporated milk and Worcestershire sauce; pour over layered casserole.
Cover with plastic wrap; vent.
Microwave at high (10) 6 minutes.
Remove plastic wrap and rotate dish 1/2 turn.
Microwave at high (10) 6 to 8 minutes until done.