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Scalloped Oysters

2 Cans frozen oysters and liquid -- (12 oz. ) thawed
3 1/2 C. coarsely crushed saltine crackers
2/3 C. grated Parmesan cheese
2 eggs -- beaten
2 Tbsp. dry sherry
1/2 C. melted butter

Break up oysters into small pieces. Combine all ingredients, reserving 2 tablespoons of melted butter. Mix well. Pour into lightly greased slow cooker. Drizzle reserved butter over top. Cover and cook on low setting for 5 to 6 hours.

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