Oysters Rockefeller En Casserole Recipe
Ingredients
1 can (10 1/2 oz.) condensed oyster stew
3 tablespoons flour
2/3 cup (2 2/3 oz.) shredded Cheddar cheese
1 tablespoon dried onion flakes
1 bay leaf, crushed
2 packages (10 oz. ea.) frozen chopped spinach, defrosted
1 pint large oysters, drained
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons butter or margarine, melted
1/2 teaspoon paprika
Directions
In medium glass bowl, combine stew, flour, Cheddar cheese, onion and bay leaf.
Cook at HIGH 3 minutes, or until sauce is thickened; stir twice.
Spread spinach in 2 1/2-quart casserole.
Pour stew mixture over spinach.
With toothpick, pierce each oyster several times and arrange on stew.
Top with bread crumbs mixed with Parmesan cheese, butter and paprika.
Cook, uncovered, at HIGH 5 minutes and cook, covered, at HIGH 5 minutes.
Let stand, covered, 5 minutes before serving.
Cook at HIGH 3 minutes, or until sauce is thickened; stir twice.
Spread spinach in 2 1/2-quart casserole.
Pour stew mixture over spinach.
With toothpick, pierce each oyster several times and arrange on stew.
Top with bread crumbs mixed with Parmesan cheese, butter and paprika.
Cook, uncovered, at HIGH 5 minutes and cook, covered, at HIGH 5 minutes.
Let stand, covered, 5 minutes before serving.
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