Oyster Casserole Recipe
Ingredients
2 tablespoons butter or margarine
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup snipped fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon cayenne
1 cup oyster crackers, crushed
1 can (8 oz.) whole tomatoes, drained and cut-up
1/4 cup ketchup
1 tablespoon all-purpose flour
2 eggs, slightly beaten
1 pint fresh oysters, drained and chopped (reserve 1/4 cup oyster liquor)
Topping:
2 tablespoons butter or margarine
1/8 teaspoon cayenne
1 cup oyster crackers
Directions
In 2-quart casserole, combine butter, onion, celery, green pepper, parsley, salt, pepper and cayenne.
Cover.
Microwave at High for 5 to 6 minutes, or until vegetables are tender, stirring after every 2 minutes.
Add cracker crumbs, tomatoes, ketchup, flour and eggs.
Mix well.
Stir in oysters and reserved liquor.
Set aside.
For topping, place butter in small mixing bowl.
Microwave at High for 45 seconds to 1 minute, or until butter melts.
Stir in cayenne and crackers.
Toss to coat.
Arrange topping around outside edge of casserole.
Microwave at 50% (Medium) for 18 to 28 minutes, or until heated through, rotating casserole after every 5 minutes.
Let stand, covered, for 5 minutes.
Cover.
Microwave at High for 5 to 6 minutes, or until vegetables are tender, stirring after every 2 minutes.
Add cracker crumbs, tomatoes, ketchup, flour and eggs.
Mix well.
Stir in oysters and reserved liquor.
Set aside.
For topping, place butter in small mixing bowl.
Microwave at High for 45 seconds to 1 minute, or until butter melts.
Stir in cayenne and crackers.
Toss to coat.
Arrange topping around outside edge of casserole.
Microwave at 50% (Medium) for 18 to 28 minutes, or until heated through, rotating casserole after every 5 minutes.
Let stand, covered, for 5 minutes.
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