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SCALLOPED OYSTERS CASSEROLE 
1 pt. oysters with liquid
6 tbsp. whipping cream
1 1/2 c. coarse cracker crumbs
Salt and pepper
1/2 c. butter, melted

Drain oysters. Combine liquid with whipping cream. Sprinkle bottom of greased baking dish with 1/2 cup of crumbs. Cover with half the oysters. Season to taste with salt and pepper.

Add 1/2 of the oyster liquid and cream. Repeat with another 1/3 of crumbs and remaining oysters with liquid. Cover top with remaining crumbs. Pour melted butter over all and bake. Cooking time: 30 minutes. Temperature: 400 degrees F. Serves 4. Casserole size: 1 quart.

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