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Oyster Bake Casserole

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36 Ritz crackers (crushed)
1 can 17 ounces creamed corn
2 cans 8 ounces each oysters (drained)
1 can cream of mushroom soup
cup milk
1 cup cubed mild cheddar cheese
cup butter
1 cup flour
pepper to taste


Sprinkle half the cracker crumbs over bottom of 8 inch casserole. Spread corn over crackers. Arrange oysters over corn. Combine soup, milk and cheese in bowl. Spoon over oysters. Cut butter into flour in bowl until crumbly. Add remaining cracker crumbs and pepper, mixing well. Sprinkle over casserole. Bake at 450 for 10 minutes. Reduce heat and bake at 350 for 30 minutes.

*Ham, shrimp or tuna may be substituted for oysters.

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