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Corn-Oyster Bake

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Corn-Oyster Bake

Serves 8 to 10

1 (12 or 16 oz.) can or jar of fresh oysters with liquid

1 (14 3/4 oz.) can creamed corn

1 (14 3/4 oz.) can whole kernel corn, drained

1 1/4 cup crushed cracker crumbs

1 egg

1/2 tsp. salt

Dash of pepper

1/4 cup onion, chopped

2 Tbsp. butter, melted

1/2 cup cracker crumbs

Preheat oven to 350 degrees.

Combine oysters, creamed corn, whole kernel corn, 1 1/4 cup cracker crumbs, egg, salt and onion. Pour into greased 2 qt. casserole. Combine melted butter and 1/2 cup cracker crumbs and sprinkle on top of corn mixture.

Bake 50 to 60 minutes.

— Judy Longaker, Roanoke
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