Recipe Tradition: Thanksgiving and Christmas - Seafood Casserole

2 slightly beaten eggs                                       ¼ cup chopped pimiento

1 (8 oz.) can oysters                                        ¼ tsp. salt

1 can oyster stew                                             dash of pepper

1 (17 oz.) can cream-style corn                        2 Tbsp. melted butter or margarine (topping)

1 cup crushed saltine crackers                          ½ cup crushed saltine crackers (for topping)

1/3 cup finely chopped celery                           ½ cup milk

Combine together beaten eggs, oysters, oyster stew and cream-style corn.

Add 1 cup crushed saltine crackers, celery, milk, pimiento, salt and pepper.

Turn into buttered baking dish (8X8X2 inches).

Cover and refrigerate until ready to bake.

Before baking, combine together the 2 tablespoons of butter or margarine and ½ cup crushed saltine crackers. Sprinkle over mixture. Bake, uncovered, at 350 degrees for 1 hour or until knife inserted comes out clean.