This is a Southern recipe, so timing and quantities are a bit approximate. Also, that second word is pronounced “pah.” It works well as a light supper entree, or you can cut it into smaller pieces as an appetizer.
1 pint shucked oysters
Saltines
6-oz can evaporated milk
6 oz water
3 eggs
Salt and pepper
Place a layer of oysters in a greased casserole dish. Crumble saltines over the top. Repeat with a second layer of oysters and crackers. Beat the milk, eggs, and water together, and pour this mixture over the top. Sprinkle with salt and pepper and bake at 400 F until cooked through and browned on top.
