Oyster Spinach Casserole
|Vegetable cooking spray||1|
|Mushrooms||1 Cup (16 tbs), sliced|
|Green onions||1⁄4 Cup (4 tbs), minced|
|Garlic||1 Clove (5 gm), minced|
|Frozen chopped spinach||20 Ounce (2 Packages)|
|Reduced calorie margarine||1 Tablespoon|
|All purpose flour||2 Tablespoon|
|Skim milk||1 Cup (16 tbs)|
|Lemon juice||1 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Ground white pepper||1 Dash|
|Oysters||24 Ounce, drained, rinsed (2 Containers)|
|Breadcrumbs||1⁄4 Cup (4 tbs)|
|Parmesan cheese||2 Tablespoon, grated|
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add mushrooms, green onions, and garlic; saute until tender.
Drain and set aside.
Cook spinach according to package directions, omitting salt; drain and press dry between paper towels.
Melt margarine in a medium saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in lemon juice, nutmeg, and pepper.
Remove sauce from heat; add sauteed vegetables and spinach, stirring well.
Spoon mixture into a 10- x 6- x 2-inch baking dish coated with cooking spray.
Arrange oysters over spinach mixture, and sprinkle with breadcrumbs and Parmesan cheese.
Bake, uncovered, at 350° for 35 to 40 minutes or until oyster edges curl.
Garnish with pimiento strips, if desired.