Scalloped Oysters

24-30 oysters, depending on size
2 tablespoons butter or margarine
1/4 cup onion, chopped
1/3 cup celery, chopped
1 pod garlic, crushed or chopped
1/2 cup green onion tops, chopped
1 can mushroom soup
3/4 package saltine crackers (25)
Dash of red pepper
Dash of Tabasco sauce

Preheat oven to 350F. Spray casserole and line with half of the oysters. Sprinkle generously with cracker crumbs. Spread half of green onions on top. In Teflon or iron skillet, saute onions, celery and garlic In butter or margarine. When onions are clear, add mushroom soup and milk; stir to blend well. A few tablespoons of onion water may be added. Add red pepper and Tabasco. Pour halt of mixture on layer of oysters and cracker crumbs in casserole. Layer remaining oysters, crackers crumbs and green onions. Add remaining soup mixture. Cover with bread crumbs. Bake 25-30 minutes at 350F.

Serves 6.

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Cajun Country -- New Iberia, Louisiana