1 (1 lb.) can (2 c.) cream-style corn
1 can frozen condensed oyster stew, thawed
1 c. medium cracker crumbs (20-22 crackers)
1 c. milk
1/4 c. finely chopped celery
1 slightly beaten egg
1 tbsp. finely chopped pimiento
1/4 tsp. salt
Dash pepper
2 tbsp. butter, melted
1/2 c. medium cracker crumbs (10-11 crackers)

Combine corn, oyster stew (if desired, reserve a few of the oysters from stew for garnish), the 1 cup cracker crumbs, milk, celery, egg, pimiento, salt and pepper. Pour into greased 1 1/2-quart casserole.

Combine butter and the 1/2 cup cracker crumbs; sprinkle over corn mixture in wreath design. Bake in moderate oven 350 degrees 45 minutes. Garnish with reserved oysters; bake 15 minutes more or until knife inserted halfway between center and edge comes out clean. Makes 6 servings.