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Spinach Oyster Casserole

Spinach Oyster Casserole
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Yield: Serves 4

This dish is quick and good if made with frozen pureed spinach.

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  • 1 pound pureed spinach
  • 1 can celery soup
  • 1 medium onion
  • 1 pint oysters, chopped or whole
  • butter
  • paprika
  • white pepper
  • seasoned breadcrumbs


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.
Updated Wednesday, August 29th, 2007

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