Terri’s Scalloped Oysters
By Terri RichardsonJUMP TO RECIPE
Prep time: 10 minutes
Cook time: 45-60 minutes
Servings: 6 to 8
- butter, to taste
- 2 sleeves saltine crackers, divided, crushed
- 1 can oysters, drained, juice reserved
- black pepper , to taste
- 1.5 cans evaporated milk
- water, as needed
Preheat oven to 350˚F. Butter an 8″ or 9″ round, deep-dish casserole dish or pie plate.
Spread one sleeve of the crushed crackers evenly over the bottom of the dish, then top with the drained oysters. Add pats of butter over the oysters and then season with pepper. Then, add another layer using the second sleeve of crushed crackers, adding more pats of butter and more pepper.
Mix together the evaporated milk with the oyster juice and water until you have enough liquid to pour over the casserole until completely covered.
Bake for 45-60 minutes until the milk is absorbed and the casserole is browned on top.