(Lee)

3 large onions, chopped fine  1 bell pepper, chopped fine
1 bunch green onions, chopped 4 ribs celery, chopped fine
½ stick butter (or more)  3 cloves garlic, chopped fine
½ bunch parsley, chopped  Salt to taste
Pepper to taste    Cayenne pepper to taste
½ tsp. sugar (optional)  1 gallon shucked oysters
1 loaf stale French bread  2 or 3 eggs

Saute onions, pepper, green onions, and celery in butter until tender.  Add garlic, parsley, salt, pepper, cayenne pepper, and sugar.  Simmer until wilted.  In a separate pan, heat oysters in their juice and let simmer until the edges curl.  Break the bread into small pieces and soak them in the hot oyster liquid.  (You probably will not need all the liquid in a gallon of oysters.)  Squeeze out the excess liquid from the bread.  Add bread to the vegetable mixture.  Stir in the oysters.  Add the eggs, starting with 2, and mix well.  Check for seasoning, adding more salt and pepper if desired.  Transfer into a lasagna pan type casserole dish.  Bake at 350 degrees until browned and crusty, about 45 minutes.