Oysters Rockefeller Casserole – Bev Hart, Ashley Cove

2  pkgs. frozen chopped spinach                 1/4 C  butter
2 T  anchovy paste                                         1/2  medium onion, chopped
2 T  lemon juice                                              1  clove garlic, chopped
1 T  Worcestershire sauce                            1 C  bread crumbs, coarse
pepper to taste                                              1 quart  oysters, drained
Tabasco sauce to taste                                 1/4 C  Parmesan cheese, grated

Preheat oven to 350º.
recipeOystersRoc Cook spinach and drain thoroughly. Blend anchovy paste, lemo juice, Worcestershire sauce, pepper and Tabasco sauce. Mix in with the spinach. Brown onion and garlic in butter; add bread crumbs and cook until crums are slightly browned. Combine with oysters and spinach, stirring carefully together. Spoon into a shallow casserole and top with Parmesan cheese. Bake at 350º for 20 minutes.

Serves 8 – 12

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