Oyster Souffle

7 ingredients
8 steps

Ingredients

  • 1 cup finely chopped celery
  • 2 tablespoons margarine
  • 1 cup cracker crumbs, divided
  • 1 pint oysters
  • salt and pepper
  • 1-13 3/4-ounce can chicken broth
  • 2 eggs, beaten

Directions

  1. 1
    Saute celery in margarine.
  2. 2
    Place a layer of cracker crumbs and a layer of oysters in a 2-quart casserole. Sprinkle with salt and pepper and celery. Repeat layer until all oyster are used.
  3. 3
    Top with 1/2 cup crumbs.
  4. 4
    Pour broth over oyster mixture; let stand 30 minutes.
  5. 5
    Bake at 350 degrees 10 minutes.
  6. 6
    Pour eggs on top and sprinkle with remaining crumbs.
  7. 7
    Return to oven again and bake 15-20 minutes or until eggs are done.
  8. 8
    Serves 4-6.

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