Happy Birthday, Sherri!!! If I am still celebrating, so can you! So sorry to hear about Mojo, hard to lose a beloved pet anytime, but a birthday petmate is special.
Oyster casserole. OK, here it is, straight out of my memory since I only do this once or twice a year.
Fresh oysters that are packed in water, I usually use two containers of them, and since I haven't purchased them yet I have no idea of the numbers or weight in those little containers. Anyway, by the time you are finished you'll have a regular 8" casserole filled with layers like this:
Oven 350F
*Butter the bottom and sides of the casserole dish.
*Drain the oysters and save the liquid
*Layer the bottom and sides of the dish with Ritz crackers, single layers, but OK to overlap. You want to cover a lot of the dish, sort of like a piecrust.
*Add a thin slice of butter onto each bottom cracker, very thin.
*Add a layer of oysters over the crackers and butter. Sprinkle with pepper.
*Add another layer of crackers over the oysters, repeat the thin slices of butter, then again oysters and pepper.
*Repeat until you've used all the oysters, then cover with another layer of crackers, slices of butter and pepper on top.
Then using your oyster liquid you saved, add 1/2 cup of it with 1/2 cup of milk. Pour carefully into the dish until the liquid appears up almost to the edge of the top layer of crackers. You might have to add more of the liquid mix, but just be sure you can see a glimpse of the liquid when looking at the top.
Another dash of pepper, maybe a sliver of butter or two on the top crackers, then bake for about 45 minutes to an hour.
The liquid soaks into the crackers and forms a soft bottom and side crust, but if you put the butter on top it forms a crispy crust on top and down about an inch on the sides.
Some people add minced onion, but I like oysters enough that I don't think they need any other flavor.
This is an old family recipe, sorry I can't tell you more specifics. It's all sort of guess work, but it's really a good rich dish.
I can't even tell you how long to bake it, but the crackers will begin to brown and the liquid will be bubbly at about 45 minutes. It almost has a pudding consistency so it's best to let it cool a little before serving it. It will be thick and can very nearly be sliced.
Oh boy, I'm the world's worst at writing remembered recipes, but I think this is right. I know there are no other ingredients, so it's just the layering that's important. And it's the combo of Ritz crackers and oysters that give it a unique flavor.
Luck with it, Sherri. I'd like to know how you like it.
