1 pint Oysters
1 teaspoon lemon juice
1/2 cup melted butter (1 stick)
1 pint half-and-half
2 cups bread crumbs and crumbled saltines, mixed
Salt and pepper
More bread crumbs and/or crumbled saltines
Mix lemon juice and melted butter, and mix with bread/saltine mixture. Put a layer of this mixture in a shallow, buttered 8"x8" baking dish; cover with oysters, sprinkle with salt and pepper, and put a small drop of Tabasco sauce on each oyster. Repeat to form a second layer. Mix oyster liquid with half-and half. Pour over casserole. Top with more crumbs or saltines. Refigerate for 1 hour or longer. Bake at 350 degrees for 30 minutes.
Note: Last time I fixed this, I doubled the recipe and had too much liquid. I think the oysters were real small and there was a lot of oyster liquid. I added a lot more saltines and bread crumbs, but it would have been better with a little less half-and half.
Revised January 8, 2007