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Oyster And Corn Bake

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Anonymous (not verified)
  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)
  Butter/Margarine 2 Tablespoon
  Oysters 1 Pint
  Whole kernel corn 8 3⁄4 Ounce
  Diced pimiento 2 Ounce
  Worcestershire sauce 1 Teaspoon
  Salt To Taste
  Pepper 1 Pinch

Combine 1/4 cup butter, crumbs, and parsley; mix well.
Set aside.
Sauté 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 375° for 30 minutes or until golden brown.

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