Big Al's Scalloped Oysters... Perfect for the Holidays!
2 quarts Oysters in liqueur
5 cups saltines
2 cups milk or half & half
2 sticks butter
Place saltines in a zip lock bag and crush with a rolling pin or place in a bowl and crush by hand.
Spray or grease a 2 quart casserole dish
Drain oysters place reserve oysters and juice
Slice sticks of butter, very thin.
We are going to make three layers:
Place 1 cup of crushed saltines in the casserole dish
Place 1/3 of the oysters on the crackers
Put a slice of butter on each oyster
Sprinkle lightly with salt and pepper
Make a second layer of crackers, oysters, butter, S&P
and a third layer of crackers, oysters, butter, S&P
Finsih top with crackers.
Place oyster liqueur and milk in a bowl, stir to combine.
Pour over casserole
Place the casserole on a sheet pan to catch any liquid that bubbles over.
Bake uncovered in a 350-degree over for about an hour