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SCALLOPED CORN AND OYSTERS

Fix-it And Enjoy-it Cookbook
by Phyllis Pellman Good

Makes 4-6 servings
Prep Time: 5-7 minutes
Baking Time: 60 minutes
 

Ingredients
• 2 15.25-oz. cans whole-kernel corn, drained
• 1 15.25-oz. can creamed corn
• 1 cup oysters, drained
• 1/4-1/2 tsp. salt
• 1/8-1/4 tsp. pepper
• 2-oz. jar pimentos, drained
• 8 soda crackers, crumbled
• 4 Tbsp. butter
• 1/4 cup light cream, or half-and-half


Directions
1.
Place a layer of half the corns, followed by a layer of half the oysters in a greased 8 x 10 baking dish. Sprinkle with half the salt and pepper.

2. Spoon half the pimentos over top, and half the cracker crumbs.

3. Melt the butter in a small pan. Spoon half of it over the cracker crumbs.

4. Repeat the layers.

5.
Pour cream over top. Drizzle with remaining butter.

6. Bake uncovered at 350° for 1 hour.


Evelyn Page, Lance Creek, WY

 

 

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