Oyster Souffle - cooking recipe

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

Preparation

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