3 c. prepared herb seasoned cube stuffing
1 1/2 pts. fresh oysters (stewing size)
Salt and freshly ground pepper
1/2 c. light cream
1/2 c. liquid from the oysters
3 tbsp. butter

Preheat oven to 400 degrees. Grease a 7 x 12 shallow casserole. Spread evenly over the bottom 1 1/2 cup of the cube stuffing. Arrange the drained oysters on top and sprinkle with salt and pepper. Sprinkle with the remaining cubes over all. Combine the cream and oyster liquid and pour evenly over the casserole. Dot with the butter. Bake for 25 minutes, uncovered. Serves 6 to 8.