- Deep dish casserole (6 quart)
- 21/2 dozen fresh Florida oysters with juice from oysters
- 1 box saltine crackers
- 1 stick butter melted
- 1 quart whole milk
- 6 pinches black pepper
- Generally there are four sleeves of crackers in a box. Crush the crackers by hand or rough crush them in a food processor. Do not over process. The crackers should be in quarter inch pieces.
- In a greased or oil sprayed deep casserole dish (6-8 quart), layer the bottom with the crushed crackers just enough to cover bottom.
- Then add 6 or 7 oysters. Add two tablespoons of butter. Add a tablespoon or two of the oyster juices. Add a pinch of black pepper. This completes layer one.
- Build in layers repeating the above step. You should plan on three or four layers depending on the size of the casserole dish.
- The top layer should be all crackers with the remaining butter and a pinch of black pepper. Leave at least an inch for expansion at top of casserole.
- Pour the milk over the casserole gently until the top is cover with milk. Let stand for 10 minutes while the crackers absorb the milk. Add another portion of milk over the top just covering the crackers.
- Start oven at 350 degrees while casserole sits. When the oven reaches 350 degrees, place the casserole in the oven.
- The casserole will puff up and brown slightly creating a crusty top. It is done when the center just slightly jiggles. About an hour depending on the depth of your dish.