Corn & Oyster Casserole

If we don't have this for Christmas, it's just not Christmas. This is a vintage 1930's recipe as near as I can figure. You either love it or hate it--

2 cans of corn (Niblets are the best for this) drained
1 can oysters, reserve the liquid
cracker crumbs (saltines, Ritz, etc.)
milk
butter

Butter a 2 qt casserole dish (Corningware works good for this).
Layer in the following order:
cracker crumbs
corn
cracker crumbs
oysters
cracker crumbs
corn
cracker crumbs
dot with butter
Pour oyster liquid in the casserole, then pour milk in the dish to fill it about half way up the side of the dish.
Bake at 350 for about 30 minutes. Serve hot.