Oyster And Corn Bake
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Cracker crumbs||1 1⁄2 Cup (24 tbs)|
|Chopped parsley||2 Tablespoon|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Chopped celery||1⁄3 Cup (5.33 tbs)|
|Whole kernel corn||8 3⁄4 Ounce|
|Diced pimiento||2 Ounce|
|Worcestershire sauce||1 Teaspoon|
Combine 1/4 cup butter, crumbs, and parsley; mix well.
SautÃ© onion and celery in 2 tablespoons butter in a skillet until tender.
Drain oysters, reserving 1/4 cup liquid.
Stir in the reserved oyster liquid, corn, pimiento, Worcestershire sauce, salt, and pepper into sauteed vegetables.
Place 1 cup crumb mixture in a lightly greased 10- x 6- x 2-inch baking dish.
Arrange oysters over crumbs; spoon vegetable mixture on top.
Cover with remaining crumb mixture; bake at 375Â° for 30 minutes or until golden brown.