This is your mini-cookbook for Corn and Oyster Casserole. You may also be interested in these other popular Oyster recipes:
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Corn-Oyster Casserole Ingredients: 1 can (15 oz.) whole kernel corn, drained 1 can (15 oz.) cream style corn 1 can (8 oz.) oysters, whole or pieces, drained 1/2 cup evaporated milk 1 beaten egg 1/4 tsp. pepper Lowfat milk (optional) 2 Tbs. butter or margarine, divided 8 saltine crackers, crumbled

CORN AND OYSTER CASSEROLE (serves 4) 3 Cups fresh or frozen corn kernels 1 1/4 Cups fresh bread crumbs 1 1/2 Cups fresh oysters 1 egg, beaten 1 1/4 tsp. salt 1 tsp. celery seed 1/2 tsp. black pepper 4 Tbs. butter Preheat oven to 350º. Grease a 1 Qt. casserole. Combine corn, 1/4 cup of

Serves 6 Preheat oven to 350° F. Drain oysters, reserving 1/4 cup of the oyster liquor. Melt the butter in a skillet, pour off and reserve 2 tablespoons for the breadcrumbs, and sauté the onions and peppers until they are tender. Remove from heat, stir in the corn, add the pinch a sugar,
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Corn and Oyster Casserole