1 (No. 2) can cream style corn
1 pt. oysters
3 tbsp. butter
2 tbsp. flour
Salt & pepper
1 1/2 c. milk
1 c. buttered crumbs (Ritz crackers, etc.)

Heat corn. Drain oysters, reserving liquid. Add water to liquid to make 3/4 cup. Melt butter, add flour and seasonings. Mix well. Add milk and oyster liquid. Cook until thickened, stirring constantly. Arrange corn, oysters, white sauce and crumbs in alternate layers in well buttered 6 cup casserole. Bake at 400 degrees for 12 to 20 minutes. Serves 5 to 6.