Ingredients

• 1 pint oysters and liquor (liquid from the oyster shell)
• 6 tbsp butter
• 1/4 cup chopped onion
• 2 cups corn kernels
• pinch of sugar
• 1/2 tsp celery seed
• salt and freshly ground pepper, to taste
• 1 egg
• 3/4 cup light cream
• 1/2 cup crumbled Ritz crackers

Preparation

1. Preheat oven to 350 degrees.
2. Drain oysters, reserving 1/4 cup of the oyster liquor.
3. Melt butter in a skillet.
4. Pour off butter, reserving 2 tablespoons for crackers.
5. Saute onions in buttered pan until tender.
6. Remove from heat.
7. Stir in corn.
8. Add sugar and celery seed.
9. Lightly season with salt and pepper.
10. In mixing bowl, whisk eggs, oyster liquor, and cream.
11. Spread 1/3 of crackers on bottom of buttered 1-1/2 quart baking dish.
12. Spoon some of oyster-vegetable mixture over crackers.
13. Repeat layering and pour egg-cream mixture over top.
14. Sprinkle with remaining crumbs.
15. Drizzle with melted butter.
16. Bake about 20 minutes or until casserole is thoroughly hot and cracker crumbs are golden brown.
17. Serve while hot.

Notes

This recipe inspired by Shirley from Apache Junction

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