1 1/2 sticks butter
1 quart oysters with its liquid
3 columns of saltine crackers
1 quart half & half
Salt & pepper
Paprika
1. Butter a large casserole dish
2. Crush the crackers with a rolling pin until they are very fine
3. Spread a layer of the cracker crumbs in the dish
4. Then spread a layer of oysters with their liquid (a 1/4 measuring cup works well for this)
5. Lightly salt and pepper each layer
6. Dot each layer with butter
Repeat steps 3, 4, 5 and 6 until the pan is full. Sprinkle the top with paprika. Boil the half & half. Pour half & half in casserole (it comes up to almost the top of the casserole dish). Also, make knife slits to be some of the half & half reaches the bottom of casserole dish. Bake at 400 degrees for 1 hour.
Note: I use about 2 1/2 columns of cracker crumbs and a little less butter and think it tastes great but the above is the original recipe.
- It is important to know that scalloped oysters need to be served directly from the oven. The casserole dries out quickly whenever it is on a hot tray too long.