Oyster Casserole

• 1 pt. oysters (canned or fresh)
• 1 can cream of mushroom soup
• 1/4 c. Parmesan cheese, grated
• 1/2 lb. mushrooms (canned or fresh)
• 4 Tbsp. butter
• 1/2 c. crushed oyster crackers
• 1 c. whole oyster crackers

1. Place oysters in colander to drain.
2. Cut stems from mushrooms and chop.
3. Slice mushroom caps.
4. Saute mushrooms in 2 tablespoons butter (if you are using fresh ones, if you used canned ones drain) until soft.
5. Add soup and heat, stirring until smooth.
6. Blend crushed crackers and Parmesan cheese.
7. Place a layer of crushed crackers in bottom of buttered casserole.
8. Add layer of oysters, then soup.
9. Continue with remainder of crushed crackers and oysters and soup.
10. Melt the butter and add whole oyster crackers and stir until well blended.
11. Top the casserole with this and sprinkle with additional Parmesan cheese.
12. Bake in 350u0b0 oven about 20 minutes and serve hot.

oysters, cream of mushroom soup, parmesan cheese, mushrooms, butter, oyster crackers, oyster crackers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=285900 (may not work)