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 Of 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|
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.