My daughter-in-law Kristy brought scalloped oysters to our last Thanksgiving dinner, and they were delicious! Not a crumb remained. She shared the recipe with me, and I made them a couple of weeks later. It was the first time I had ever made scalloped oysters, but they turned out great. I will be making this dish again. For the two of us, I could cut the recipe in half and cook it in a smaller dish, but we enjoyed the leftovers for lunch.
2 cups crushed butter-flavored crackers (about 50)
½ cup melted butter
½ teaspoon salt
1 pint shucked oysters or 2 cans (8 ounces each) whole oysters, drained
1 cup heavy whipping cream
¼ teaspoon Worcestershire sauce
Combine cracker crumbs, melted butter, salt and pepper. Sprinkle a third of the mixture into a greased 1 ½ quart baking dish. Arrange half of the oysters over the crumbs. Top with another third of the crumb mixture and the remaining oysters.
Combine cream and Worcestershire sauce, pour over oysters. Top with the remaining crumb mixture. Bake uncovered at 350 degrees until golden brown on top, about 30-40 minutes.