Oyster Casserole Recipe

Ingredients
<br>- 1 cup butter, melted
<br>- 1/2 (16 ounce) package saltine crackers, crushed
<br>- 2 (8 ounce) cans oysters
<br>- 1 1/2 tablespoons heavy whipping cream
<br>- 1 teaspoon Worcestershire sauce
<br>- 2 (14.75 ounce) cans cream-style corn
<br><p></p>Directions
<br>step 1: Preheat oven to 425 degrees F (220 degrees C).  Grease a 9x13 inch casserole dish. Drain the oysters, reserving juice.
<br>step 2: In a small mixing bowl combine margarine and crushed saltine crackers. Cut the oysters into small pieces, set aside. In a small mixing bowl combine cream, oyster juice and Worcestershire sauce.
<br>step 3: Spread one can of corn onto the bottom of the casserole dish. Layer 1/2 of the oysters over the corn, 1/2 of the cracker mixture.  Repeat layering with remaining ingredients. Pour the oyster juice mixture over the top of the entire casserole. Cover the casserole dish with aluminum foil.
<br>step 4: Bake casserole for 20 minutes. Remove foil and bake an additional 30 minutes.
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Ingredients
- 1 cup butter, melted
- 1/2 (16 ounce) package saltine crackers, crushed
- 2 (8 ounce) cans oysters
- 1 1/2 tablespoons heavy whipping cream
- 1 teaspoon Worcestershire sauce
- 2 (14.75 ounce) cans cream-style corn

Directions
step 1: Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch casserole dish. Drain the oysters, reserving juice.
step 2: In a small mixing bowl combine margarine and crushed saltine crackers. Cut the oysters into small pieces, set aside. In a small mixing bowl combine cream, oyster juice and Worcestershire sauce.
step 3: Spread one can of corn onto the bottom of the casserole dish. Layer 1/2 of the oysters over the corn, 1/2 of the cracker mixture. Repeat layering with remaining ingredients. Pour the oyster juice mixture over the top of the entire casserole. Cover the casserole dish with aluminum foil.
step 4: Bake casserole for 20 minutes. Remove foil and bake an additional 30 minutes.

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