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Oyster Spinach Casserole

Heart.Foods's picture
Ingredients
  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
Directions

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.
Set aside.
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.
Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Spinach
Interest: 
Healthy

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