Ingredients:
2 cans oyster stew ( frozen or canned)
2 (7 ounce) cans oysters
1 (3 ounce) cans mushrooms, sliced
2 cups crackers, crushed
3 drops red pepper seasoning
2 tablespoons parsley, chopped
2 tablespoons butter
Directions:
Heat oyster stew very slowly until thawed in large heavy saucepan.
Lift out oysters with slotted spoon; set aside. Drain liquid from canned oysters and mushrooms into stew in pot; heat just to boiling.
Stir in 1 1/2 cups of the crackers; heat, stirring constantly, 3 minutes, or until mixture thickens.
Remove from heat. Stir in red pepper seasoning, oysters and mushrooms; spoon into 6 cup shallow baking dish.
Sprinkle with parsley.
Melt butter.
Add 1/2 cup cracker crumbs; mix well.
Spoon in diagonal rows over oyster mixture. Bake in hot 425 degrees oven for 10 minutes, or until golden brown.
Servings: 8
Time preparation: 0 min.
Time total: 0 min.