Oyster Filling

Drain the oysters and reserve the liquid. Chop oysters into small pieces. Preheat oven to 450 F. Crush oyster crackers with a rolling pin and set aside. Butter a 2 qt casserole dish. Tear toasted bread into bite-size pieces. Toss bread pieces with Worcestershire sauce, onion flakes, salt, and pepper. Add 1/4 C. milk. Put 1/2 of this mixture into the bottom of the casserole dish. Sprinkle 1/2 of the oysters on top and then a layer of 1/2 of the cracker crumbs. Again layer toasted bread mixture, oysters and the remaining crushed crackers. Pour liquid from oysters over casserole. Pour remaining 1 C. milk over casserole. Dot with butter and bake uncovered about 40 minutes until all liquid is absorbed and top is golden brown.