Total Time
Prep 15 mins
Cook 30 mins

Bobi Jane is a great friend and "adopted sister" of Pop's. She is a fellow foodie and enjoys all things culinary except dishes, as them. She brought this to church for one of our "Eatin' Meetin's". I held her hostage until she gave me the recipe. She laughed and told me it was just a oysters, crackers, milk, and butter. I 'bout fell over.

Ingredients Nutrition

  • 1 pint oyster, drained (reserve liquor)
  • 2 cups saltine crumbs
  • 14 cup milk (half & half or cream if you've got it)
  • 6 tablespoons butter or 6 tablespoons margarine
  • salt & pepper, to taste


  1. Preheat the oven to 350 degrees.
  2. Spray a small casserole dish. Place a layer of cracker crumbs in the bottom. Top with a layer of oysters. Dot with butter.
  3. Repeat layers ending with cracker crumbs. Do not have more than two layers of oysters.
  4. Stir together milk and oyster liquor and pour over casserole.
  5. Bake for approximately 30 minutes or until the top turns brown. Serve warm.


Most Helpful

I make this dish every Thanksgiving and Christmas and everyone looks forward to it. As a girl, my Grandmother would make oyster stew/soup, but as a Mom, I could never get my own kids to try it to carry on the tradition. This oyster recipe they will eat - so tradition, modified, I guess. Thank-you for putting this on Zaar.

Kate57 November 26, 2009

Fabulous!!! I used evaporated milk instead of regular milk. I used to fry the oysters and dipped in milk and cracker crumbs and fried in butter. I loved this recipe! This quick, easy and you are not watch the oysters cook but enjoying the day! I can't say enough about this recipe. This will be on the top of my list!!!

Montana Heart Song November 23, 2007

This is the exact way my Grandma taught me to make these. There are only a very few of us that like oysters but we had better have these every Thanksgiving or else it's just not the same.

CindiJ November 22, 2007

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