1 pt. oysters
1 box oysterettes
1/2 lb. medium cheese, grated

CREAM SAUCE:

1 stick butter
4 tbsp. flour
2 c. milk (use 1 c. of half & half)
1 sm. jar of pimento
1/2 c. celery, chopped

Heat the oysters in a skillet and drain the water off. Set aside. Make the cream sauce. Melting the butter, add the flour; stir well. Add the milk, cook until thick. Add pimento, chopped celery and cheese. Grease a casserole with butter. Crumble oysterettes over the bottom. Add a layer of oysters. Add a layer of sauce. Keep layering until all is used up. Cook in 350 degree oven until bubbly.