Reviewed: Jun. 14, 2009

I had to change this based on what I had... and I cut the recipe in half once I realized I only had one can of oysters... I never have canned creamed corn, so I used a modified recipe off this site using frozen corn and cream cheese with a touch of butter. I layered that with the oysters and just crumbled enough butter crackers to make each layer. I kept the amounts of cream and worcestershire the same. Baked at 375. It was really good, and I'll make it again the way I did it. Thanks for sharing your recipe, and even tho I made changes, I think I stuck with the spirit of the recipe!

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rosyshell

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Reviewed: Mar. 14, 2008

the corn took away from the oyster flavor.

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Marjeanne

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Reviewed: Sep. 14, 2007

Was a great mix between scalloped corn and scalloped oysters. Josh thought was a little sticky, but we both thought it was very good!!! Easy to make and quick!

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Kelli

Cooking Level: Intermediate

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Reviewed: Dec. 27, 2005

Excellent recipe! I cut the corn amount to one can, and this is the best oyster recipe I've seen....the corn makes the oysters seem a bit less overpowering. Thanks, Becky!!!

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GolferGirl

Cooking Level: Intermediate

Home Town: Columbia, Kentucky, USA

Living In: Bowling Green, Kentucky, USA

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Reviewed: Jul. 30, 2005

I have made this recipe for years and years, mostly at holiday time. Each time i make it it's wonderful> My mother made it and now that she is gone, it is my job to bring this to the holiday table. Never any leftovers!! Only thing different i do is dot with butter pats on top before baking and use only 1 can of corn.

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Connie

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

Living In: Davis, Illinois, USA

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Reviewed: Nov. 17, 2004

I tried this recipe so I could decide if I should make it for Thanksgiving. It was absolutely delicious. The creamed corn cuts the strong taste of the oysters, your family won't even know what it is until they try it. EXCELLENT!!!

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