Drain oysters well, reserving 1/3 cup oyster liquid.
Place ¼ of the crumbs in lightly greased small casserole dish. Cover with ½ of the oysters and ½ of the green onion. Lightly salt (remember that the oysters are salty). Sprinkle with black pepper. Repeat, then sprinkle with the remainder of the crumbs. Drizzle with melted butter.
Combine oyster liquid with cream, Worcestershire, Tabasco and wine and pour over the casserole. Bake at 400 F until brown and bubbly, about 25 minutes.
Contributed by Joyce Taylor