Oyster Bake Casserole

36 Ritz crackers, crushed
1 can (17 oz.) creamed corn
2 cans (8 oz. each) oysters, drained
1 can cream of mushroom soup
¼ cup milk
1 cup cubed mild cheddar cheese
½ cup butter
1 cup flour
dash of pepper

Sprinkle half the cracker crumbs over bottom of 8 inch casserole. Spread corn over crackers. Arrange oysters over corn.

Combine soup, milk and cheese in bowl. Spoon over oysters.

Cut butter into flour in bowl until crumbly. Add remaining cracker crumbs and pepper, mixing well. Sprinkle over casserole.

Bake at 450 degrees for 10 minutes. Reduce heat and bake at 350 degrees for 30 minutes.