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Oyster Spinach Casserole

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Ingredients
  Vegetable cooking spray 1
  Sliced fresh mushrooms 1 Cup (16 tbs)
  Minced green onions 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Frozen spinach 20 Ounce, chopped (2 Packets)
  Margarine 1 Tablespoon
  All-purpose flour 2 Tablespoon
  Skim milk 1 Cup (16 tbs)
  Lemon juice 1 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  White pepper 1 Dash
  Oysters 2 Can (20 oz), drained, rinsed
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Fine dry breadcrumbs 2 Tablespoon
Directions

GETTING READY
1) Preheat the oven to 350F. Coat a 10X6X2-inch baking dish with cooking spray.

MAKING
2) Spray cooking oil over a medium skillet. Heat over medium flame. Add in the mushrooms, green onions and garlic. Saute till they soften. Drain the mixture.
3) In another skillet, cook the spinach as per its packet instructions. Do not add any salt. Drain the spinach and keep aside.
4) In a medium saucepan, melt margarine. Over low flame add in flour. Keep stirring to get a smooth mixture. Cook the mixture for 1 minute, stirring continuously.
5) Slowly add in the milk. Turn up the heat to medium. Whisk well till the mixture becomes thick and bubbly.
6) Add in lemon juice, nutmeg and white pepper.
7) Take the sauce off the heat. Add in the mushroom mixture along with the spinach. Stir well.
8) Transfer the mixture into the baking dish. Place the oysters over the mixture. Sprinkle the top with cheese and breadcrumbs.
9) Bake the dish uncovered for about 20 minutes till the edges of the oysters curl up.

SERVING
10) Serve the Oyster Spinach Casserole garnished with pimiento strips. Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Spinach
Interest: 
Party, Healthy
Cook Time: 
30 Minutes
Servings: 
4

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