Spinach and Oyster Casserole

Seafood

Ingredients

  • 2 10oz. pkgs. frozen chopped spinach, thawed, drained and squeezed dry
  • 4 oz. butter
  • 1 cup chopped onion
  • 1 quart fresh oysters, drained
  • 8 oz. cream cheese, at room temperature
  • 2 eggs
  • 1/2 tsp. each nutmeg and marjoram
  • 6 fennel seeds, crushed or 2 tbsp. Pernod
  • Salt and pepper to taste
  • 1/4 cup bread crumbs
  • 1 tbsp. butter, melted

Directions

Preheat oven to 325 degrees.
Melt butter and saute onions until transparent. With a slotted spoon, remove onions and set them aside.
Saute oysters in remaining butter just until they have released their juices.
Remove immediately and place on paper towels on a cookie sheet. Refrigerate.
Whip cream cheese and beat in eggs. Stir in onions, spinach and seasonings.
In a greased casserole, layer 1/2 of the spinach mixture, the oysters and then the remaining spinach mixture.
Mix bread crumbs with the butter and sprinkle over the top.
Bake only until thoroughly heated, about 30 minutes.


Serves 6.

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Submitted 6/13/05.
Source: SOUTHERN HOSPITALITY by Marion Sullivan
Submitted By: Carolina
mkpb@bellsouth.net
Spinach and Oyster Casserole