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Prep Time: 12 Minutes Cook Time: 40 Minutes |
Ready In: 52 Minutes Servings: 6 |
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I couldn't find any on here like this one, so I am adding it to the lot! This came from a neighbor who always brought this to Church dinners...I think she tripled the recipe! You were lucky if you were one of the first in line at the buffet. If this is too moist, add more crumbled saltines. Note: Some like the flavor of sage mixed with oysters and if you do, please add some sage to taste. Ingredients:
1 (4 ounce) jar sliced mushrooms, drained |
1 pint oyster, roughly chopped, liquid reserved |
1/2 cup evaporated milk (more if needed) |
1 cup turkey broth (more if desired) or 1 cup chicken broth (more if desired) |
24 saltines, crumbled |
1 (12 ounce) package breadcrumbs, with herbs |
2 teaspoons worcestershire sauce |
1/8 teaspoon ground black pepper |
1/4 teaspoon poultry seasoning |
1/2 cup butter, plus extra for top of casserole or 1/2 cup margarine, plus extra |
margarine or butter, for top of casserole |
1/8 teaspoon paprika (to garnish) |
Directions:
1. Heat mushrooms, Worcestershire sauce and butter in a small saucepan just until butter is melted. Do NOT brown.
2. In medium bowl, mix crumbled saltines, breadcrumbs and seasonings.
3. Place one-third of this mixture in a greased 2 quart baking dish, layer half the oysters, half the mushroom mixture and half the remaining mixed saltines, breadcrumbs, and seasoning mixture.
4. Repeat layers.
5. Combine evaporated milk, reserved oyster liquor, and broth.
6. Take a knife and poke holes in the dressings, then pour liquids over casserole.
7. Dot with pats of butter.
8. Sprinkle with paprika.
9. Bake at 350 degrees for 40 minutes or until top is crisp and golden.
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