Oyster And Corn Bake Recipe
Summary
Ingredients
| Butter/Margarine | 1⁄4 Cup (4 tbs) | |
| Cracker crumbs | 1 1⁄2 Cup (24 tbs) | |
| Chopped parsley | 2 Tablespoon | |
| Chopped onion | 1⁄3 Cup (5.33 tbs) | |
| Chopped celery | 1⁄3 Cup (5.33 tbs) | |
| Butter/Margarine | 2 Tablespoon | |
| Oysters | 1 Pint | |
| Whole kernel corn | 8 3⁄4 Ounce | |
| Diced pimiento | 2 Ounce | |
| Worcestershire sauce | 1 Teaspoon | |
| Salt | To Taste | |
| Pepper | 1 Pinch |
Nutrition Facts
Serving size
Calories 274 Calories from Fat 138
% Daily Value*
Total Fat 15 g23.7%
Saturated Fat 7.8 g39%
Trans Fat 0 g
Cholesterol 70.9 mg23.6%
Sodium 385.8 mg16.1%
Total Carbohydrates 24 g8.1%
Dietary Fiber 2 g8%
Sugars 5.1 g
Protein 10 g19.1%
Vitamin A 20.5% Vitamin C 24.3%
Calcium 2.2% Iron 24.9%
*Based on a 2000 Calorie diet
Directions
Set aside.
Sauté onion and celery in 2 tablespoons butter in a skillet until tender.
Drain oysters, reserving 1/4 cup liquid.
Stir in the reserved oyster liquid, corn, pimiento, Worcestershire sauce, salt, and pepper into sauteed vegetables.
Place 1 cup crumb mixture in a lightly greased 10- x 6- x 2-inch baking dish.
Arrange oysters over crumbs; spoon vegetable mixture on top.
Cover with remaining crumb mixture; bake at 375° for 30 minutes or until golden brown.
Chef
