This dish is quick and good if made with frozen pureed spinach.
1 pound pureed spinach
1 can celery soup
1 medium onion
1 pint oysters, chopped or whole
Thaw 2 packages of frozen spinach and place in the bottom of a buttered casserole. Saute the onion, sliced, in butter and distribute over the spinach. Arrange the oysters on the casserole, mix their liquor with the soup and pour over. Top with a sprinkling of paprika and white pepper, a thick crust of seasoned breadcrumbs and dot with more butter. Bake for 20 to 25 minutes at 350 degrees F.