Mom'S Oyster Casserole

• 1 cup coarsely crumbled saltine crackers
• 1 pint shucked fresh oyster (30-40 depending on the size, cut them up if they are very large)
• 1/4 cup scallion, chopped
• 1/4 cup fresh parsley, chopped
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon black pepper
• 1 teaspoon Worcestershire sauce
• 1/2 cup butter
• 1 cup light cream
• 1/2 cup milk
• 1 dash Tabasco sauce (optional)
• paprika, for dusting
• salt

1. Preheat oven to 400u0b0.
2. Drain oysters well, reserving liquid.
3. Generously grease a shallow 1-1/2-quart casserole dish.
4. Sprinkle half the crackers over the bottom.
5. Lay half the oysters on top of crackers.
6. Sprinkle with half the onions, parsley, lemon juice, salt, pepper and Worcestershire sauce.
7. Dot generously with butter and pour half the cream, milk and reserved juice from the oysters.
8. Repeat the layers but save the remaining cracker crumbs for the top.
9. Add a dash of Tabasco if desired before covering with the crumbs.
10. Cover with the remaining cracker crumbs.
11. Dust enough with paprika to make it really red on top.
12. Bake 30 minutes or until the casserole is set (when you jiggle it, it shakes like set Jello).
13. Serve hot.

crackers, oyster, scallion, fresh parsley, lemon juice, black pepper, worcestershire sauce, butter, light cream, milk, tabasco sauce, paprika, salt

Taken from www.food.com/recipe/moms-oyster-casserole-242628 (may not work)