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Oyster Rockefeller Casserole Recipe

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This recipe for Oyster Rockefeller Casserole, by , is from The Bennett Family Cookbook - 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shawn Bennett


3 sticks of butter
1 t thyme
1 2/3 c green onion
1 c chopped celery
1 large clove of garlic crushed
1 T Worcestershire sauce
1 t anchovy paste
1 1/2 c seasoned bread crumbs
4 doz drained oysters, reserve liquid.
(1 qt and 1 1/2 pt)
3/4 c chopped parsley
1/2 c grated Parmesan cheese
2 T Pernod (anise liquor)
3- 10 oz pkg frozen spinach cooked and drained.
salt, pepper
1/4 cayenne pepper

Preheat oven to 375║
In a large skillet, on moderate heat, melt butter and add thyme green onion, celery and garlic. SautÚ 5 min add Worcestershire sauce anchovy paste and bread crumbs. Stir well. Gently stir in oysters, 1/2 c oyster liquid, parsley cheese and Pernod.
Cook 3 min until oysters curl. Add spinach. Season with salt and pepper.
Place in 3 qt casserole and bake at 375║

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
This can also be served in individual ramekins or as appetizers. From Jane Burton 11/11/1991




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