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Scalloped Oysters with Cream Sauce

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Scalloped Oysters
  • 1 pint oysters
  • 2 cups coarsely crumbled cracker crumbs
  • 1/2 cup butter, melted
  • 3/4 cup half-and-half
  • 1/4 cup oyster liquid
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
Drain oysters, reserving 1/4 cup of the liquid. Combine cracker crumbs with melted butter. Layer 1/3 of the crumbs in a greased casserole; cover with 1/2 of the oysters. Sprinkle with pepper and layer with another 1/3 of crumbs. Cover with remaining oysters.

Combine oyster liquid and half-and-half, salt, and Worcestershire sauce. Pour over oysters then top with remaining 1/3 of cracker crumbs.

Bake at 350° for 35 to 45 minutes, until lightly browned and bubbly.
Scalloped oysters serve 4.

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