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Oyster Casserole
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pint shucked select or large oysters, drained
medium tomatoes, chopped
/2 cup half−and−half
cups cracker crumbs (about 20 crackers)
/2 cup butter or margarine, melted
/2 teaspoon salt
/2 teaspoon ground cumin
/4 teaspoon ground allspice
/8 teaspoon ground red pepper
Lemon or lime wedges
Mix oysters and tomatoes; arrange in ungreased 11 x 7−inch baking dish. Pour 1/4 cup of the
half−and−half over mixture. Mix remaining ingredients except lemon wedges and remaining half and
half; sprinkle over oysters and tomatoes. Pour remaining half and half over crumb mixture. Bake
uncovered at 375 degrees F until light brown, about 30 minutes.
Garnish with lemon wedges.
Serves 4.
Oyster Casserole
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