Serves: 6
Total Calories: 365
1. Break crackers coarsely, toss with melted butter or margarine and set aside.
2. Drain oysters and reserve the liquid.
3. Place about 2/3 crumb mixture in layer in bottom of shallow casserole, about 6 cups capacity cover with oysters and top with remaining crumbs. Combine oyster liquid with milk and stir in salt pour evenly over top. If desired slide a few whole crackers around sides to make a scalloped edge.
4. Bake in 325°F oven about 25 minutes, or until completely hot and slightly crusty on top.
This Scalloped Oysters recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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