Oysters Rockefeller En Casserole
|Condensed oyster stew||10 1⁄2 Ounce (1 Can)|
|Shredded cheddar cheese||2 2⁄3 Ounce (2/3 Cup)|
|Dried onion flakes||1 Tablespoon|
|Bay leaf||1 , crushed|
|Frozen chopped spinach||20 Ounce, thawed (2 Packages,10 Ounce Each)|
|Large oysters||1 Pint, drained|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
In medium glass bowl, combine stew, flour, Cheddar cheese, onion and bay leaf.
Heat at high3 minutes, or until sauce is thickened; stir 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, at high5 minutes and heat, covered, at high5 minutes.