|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 oysters||16 Ounce, drained (Two 8 Ounce Can)|
|Worcestershire sauce||1 Teaspoon|
|Evaporated milk||1 Cup (16 tbs)|
Saute onion and green pepper in 2 tablespoons butter until tender.
In small mixing bowl, combine 1/2 cup butter, cracker crumbs, salt and pepper.
In 2-quart casserole, place 1/3 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 Worcestershire sauce and evaporated milk; pour over casserole.
Convection Bake at 325°F for 35 to 40 minutes.