2 cans frozen oyster stew (or canned)
2 (7 oz.) cans oysters
1 (3 oz.) can sliced mushrooms
2 cup crushed crackers
few drops red pepper seasoning
2 tablespoon chopped parsley
2 tablespoon butter
Heat oyster stew very slowly until thawed in large heavy saucepan. Lift out oysters with slotted spoon; set aside. Drain liquid from canned oysters and mushrooms into stew in pot; heat just to boiling. Stir in 1-1/2 cups of the crackers; heat, stirring constantly, 3 minutes, or until mixture thickens.
Remove from heat. Stir in red pepper seasoning, oysters and mushrooms; spoon into 6 cup shallow baking dish. Sprinkle with parsley. Melt butter. Add 1/2 cup cracker crumbs; mix well. Spoon in diagonal rows over oyster mixture. Bake in hot 425 degrees oven for 10 minutes, or until golden brown.
Serves 8.