Total Time
Prep 15 mins
Cook 40 mins

This recipe from an old Better Homes and Garden cookbook is a favorite my mom would make for my dad at holidays. My mom adapted it a little by decreasing the amount of cracker crumbs and increasing the amount of butter. I make it for my dad now, and I have found that I like it too.

Ingredients Nutrition

  • 1 pint oyster
  • 1 13 cups coarse cracker crumbs
  • 13 cup melted butter
  • 12 cup light cream
  • 14 cup oyster liquid, from container
  • 14 teaspoon Worcestershire sauce
  • 12 teaspoon salt
  • pepper


  1. Drain oysters, reserving 1/4 cup liquid.
  2. Combine crumbs and butter.
  3. Spread 1/3 of crumbs in a greased shallow 8-inch pan.
  4. Cover with half of the oysters.
  5. Sprinkle with pepper.
  6. Using another third of crumbs, spread a second layer; cover with remaining oysters.
  7. Sprinkle again with pepper.
  8. Combine cream, oyster liquid, Worcestershire, and salt.
  9. Pour over the oysters.
  10. Top with the last of the crumbs.
  11. Bake at 350 degrees about 40 minutes.
Most Helpful

We loved this recipe and enjoyed it as part of our Thanksgiving Menu! We didn't find the oysters mushy at all (we used the small grade oysters), but found them creamy, fresh and delicious! Thanks for sharing this wonderful recipe. My family has asked that we include this in all of our future Thanksgiving Dinners!

Likkel November 28, 2013

I like this and I don't even like oysters! The cracker crumbs go so well with the oyster flavor (kind of like stuffing). This is a very easy recipe to include in a holiday meal, since it reheats well in the micro. Thanks again, Rochsann! Roxygirl

Roxygirl in Colorado November 30, 2009

Have been looking for a recipe like my grand daddy made, since its been misplaced and this is it almost to a tee! Absolutely awesome! This is a must have for my Thanksgiving and Christmas, it just don't get much better! I used 1/2 & 1/2 instead of milk but probably more buttered crackers, but that's from memory. SO glad I found this - thank you, thank you, thank you!

For JT's Grandma November 29, 2013