*This is my mamma's recipe. She made it every year for Thanksgiving and Christmas, and it's still not a holiday meal at our house unless corn and oysters is on the table. Yummy and easy to make! Be sure to drain the oysters through a mesh sieve to get out the sand...and save that oyster liquor...it's full of flavor!
2-15 ounce cans creamed corn 3 cans oysters, drained and liquid reserved 2 sleeves, saltine crackers, crushed 1 stick butter or margerine, melted salt and pepper
Preheat oven to 350*F. Butter a 2 quart casserole dish. Mix melted butter and cracker crumbs together. In casserole layer 1/4 of crumbs, cover with 1/2 can of creamed corn,1/3 of the oysters, salt and pepper. Repeat layers until all ingredients are gone and you end with a layer of buttered cracker crumbs. Pour strained oyster liquid over the casserole. Bake for 30-40 minutes or until casserole is hot and bubbly and crumbs are golden brown.
