Scalloped Oysters Recipe

How to make it

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• VERY generously butter a glass casserole or 7x11 glass baking dish (using a glass dish is important, as it helps gives the baked dish a nice crusty bottom and edges, rather than just the top).
• Drain oyster liquid into a measuring cup and add cream or half-and-half to make 1 cup of liquid.
• Melt ½ cup butter in a separate measuring cup (in the microwave) and stir in Worcestershire, salt and pepper.
• Place a layer of cracker crumbs over bottom of buttered baking dish, then a layer of ½ of the oysters; pour ½ of the melted butter mixture over the oysters (BE SURE TO STIR BEFORE POURING because the seasonings all settle to the bottom of the cup!) .
• Repeat the layers one more time, reserving some of the cracker crumbs for the topping.
• After putting on the final layer of cracker crumbs over the top, dot the top with slivers of the 2 tablespoons cold butter.
• Just before putting casserole in the oven, pour oyster/milk mixture over top of casserole (do not do this ahead of time, or the crackers will absorb too much liquid and the end result will be soggy).
• Bake uncovered at 350 degrees for 35 to 45 minutes, until top is lightly browned and crunchy.
• NOTE: I have never done this before, since I make this for family at the holidays (and they wouldn't like me messing with the family tradition, ya know!), but someone once suggested that they thought this would be good with some hot sauce added to the cream...you decide!