Oysters Rockefeller En Casserole Recipe
Ingredients
| Oyster | 1 Can (10oz), condensed | |
| Flour | 3 Tablespoon | |
| Shredded Cheddar cheese | 2/3 Cup (16 tbs) | |
| Onion flakes | 1 Tablespoon, dried | |
| Bay leaf | 1 , crushed | |
| Frozen chopped spinach package | 2 , thawed | |
| 1 pint large oysters, drained | ||
| Dry bread crumbs | 1/2 Cup (16 tbs) | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Butter/Margarine | 2 Tablespoon, melted | |
| Paprika | 1/2 Teaspoon | |
Directions
Set Power Select at HIGH.
In medium glass bowl, combine stew, flour, Cheddar cheese, onion and bay leaf; heat 3 minutes or until sauce is thickened, stirring twice.
In 2 1/2-quart casserole dish, spread spinach; pour on stew mixture.
With toothpick, pierce each oyster several times and arrange on stew.
Top with bread crumbs mixed with parmesan cheese, butter and paprika.
Heat, uncovered, 5 minutes; turn dish and heat, covered, 5 minutes.
Let STAND, covered, 5 minutes before serving.
In medium glass bowl, combine stew, flour, Cheddar cheese, onion and bay leaf; heat 3 minutes or until sauce is thickened, stirring twice.
In 2 1/2-quart casserole dish, spread spinach; pour on stew mixture.
With toothpick, pierce each oyster several times and arrange on stew.
Top with bread crumbs mixed with parmesan cheese, butter and paprika.
Heat, uncovered, 5 minutes; turn dish and heat, covered, 5 minutes.
Let STAND, covered, 5 minutes before serving.
Chef
