Oven Baked Scalloped Oysters
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Melted butter||1⁄4 Cup (4 tbs)|
|Buttery cracker crumbs||2 Cup (32 tbs)|
|Canned fresh oysters||16 Ounce, drained (2 Cans, 8 Ounce Each)|
|Worcestershire sauce||1 Teaspoon|
|Evaporated milk||1 Cup (16 tbs)|
Preheat oven in Convection Bake to 375°F (*350°F).
In skillet, saute onion and green pepper in 2 tablespoons butter until tender. Set aside.
Combine 1/4 cup melted butter, cracker crumbs, salt and pepper. Mix well.
In 2-quart casserole, layer 1/3 crumb mixture, one can of oysters and half of onion and green pepper mixture. Repeat layers.
Combine Worcestershire sauce and evaporated milk. Pour over casserole. Top with 1/3 crumb mixture.
Convection Bake for 25 to 35 minutes.