1 pt. oysters
1/4 lb. mushrooms
3 tbsp. butter
1 can cream of mushroom soup
1/2 c. crushed oyster crackers
1 c. whole oyster crackers

Place oysters in colander to drain. Pick over to remove any bits of shell. Cut stems from mushrooms and chop. Slice mushroom caps. Saute mushrooms in 2 tablespoons of the butter until soft. Add mushroom soup and heat, stirring until smooth. Mix crushed oyster crackers with cheese. Place a layer of the crackers in the bottom of a well-buttered 1-quart casserole. Add a layer of oysters, then some of the mushroom soup mixture.

Continue with remainder of cracker mixture, oysters and soup. Melt remaining tablespoon of butter. Add whole oyster crackers and mix. Top casserole with crackers. Bake at 350 degrees (moderate oven) about 20 minutes or until hot and bubbly. Do not over cook. 4 servings.