Originally Posted by Satai
That sounds amazing.
It is the most amazing carb heavy dish, and no where near fat free. In other words, totally sinful!
Simple recipe, though I don't use measurements...
I use unsalted saltines (just because I think otherwise it gets too salty) that I crush, use a small corningware baking dish - and you just adjust the amounts for the size baking dish.
I layer crushed saltines, then usually an 8 oz. jar of medium sized oysters - layer 3-4 atop the saltines, put small dots of butter, sprinkle the layer with black pepper (a bit of salt if you wish if you've used unsalted saltines), then another layer of crackers/oysters/butter right up to finishing with a layer of saltines, butter atop the saltines, then pour over the casserole light cream - usually to about 3/4 the height of the side of the baking dish.
Bake at 350 degrees for 45 minutes (you want the top lightly tan, and the oysters to be well steamed in what will look like a dense bread pudding).
You can google scalloped oyster casserole to find variations, and tips on cooking times