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Oyster Bake Casserole


  • 36 Ritz crackers, crushed
  • 1 can creamed corn
  • 2 cans oysters, drained
  • 1 can cream of mushroom soup
  • 1/4 cup milk
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  • 1 cup cubed mild cheddar cheese
  • 1/2 cup butter
  • 1 cup flour
  • dash pepper


Sprinkle half the cracker crumbs over bottom of 8 inch casserole. Spread corn over crackers. Arrange oysters over corn. Combine soup, milk and cheese in bowl. Spoon over oysters. Cut butter into flour in bowl until crumbly. Add remaining cracker crumbs and pepper; mix well. Sprinkle over casserole. Bake at 450 degrees F for 10 minutes. Reduce heat and bake at 350 degrees F for 30 minutes.

Note: Ham, shrimp, or tuna may be substituted for oysters.

By Robin from Washington, IA


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