Corn and Oyster Casserole

Submitted by: Taba. She states: "This is a personal favorite. It didn't sound that great but it tastes really wonderful in cold weather and is super easy to make. It always disappears quickly when I take it to events or dinners."

1 can creamed corn
1 can whole corn, drained
1 can petite smoked oysters
2 Tbsp onion, diced
1 Tbsp celery, diced
1 egg, slightly beaten
1 Tbsp butter
2 Tbsp butter, cut in small pieces
1/2 to 1 cup crushed butter crackers or small dry bread crumbs
1/4 tsp Cajun seasoned salt or Old Bay Seasoning
dash of Tabasco or other hot sauce
1/8 tsp salt
1/4 tsp pepper
optional - 1/8 cup cream

Preheat oven to 350 degrees. Grease a 1 quart casserole dish. Saute onions and celery in 1 Tbsp. butter until clear. In a bowl, combine all remaining ingredients, then pour in the sauteed vegetables. For additional richness, add the cream. Use enough bread crumbs or stuffing mix to thicken the mixture. The amount will vary depending on the liquid in the corn and whether you add the cream. Pour into casserole dish and bake for 40 minutes or until browned on top and sides are bubbling a bit.