Easy Oyster Rockefeller
|Canned oysters||16 Ounce, drained (2 Cans Of 8 Ounce Each)|
|Frozen creamed spinach||10 Ounce, thawed (1 Package)|
|Dry sherry||2 Tablespoon|
|Finely chopped onion||1 Tablespoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Tabasco sauce||1⁄4 Teaspoon|
|Fresh bread crumbs||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Shredded natural swiss cheese||2 Ounce (1/2 Cup)|
In each dish place 5 oysters.
With toothpick, pierce each oyster several times.
In small bowl, combine creamed spinach, sherry, onion, Worcestershire sauce, nutmeg and Tabasco sauce.
Spoon over oysters.
Toss bread crumbs with melted butter; sprinkle over spinach mixture.
Top with 1 tablespoon cheese.
TO HEAT BY AUTO SENSOR: Cover completely with plastic wrap.
Heat on COOK A1.