Spinach Artichoke Oyster Casserole

Categories: Casseroles, Main dish, Fish
Yield: 7 Servings

4 Pkgs frozen chopped spinach
2 Pkgs frozen artichoke hearts
2 pt Fresh oysters
8 tb Butter
1 Lg pkg cream cheese
1 Onion
1 Bunch green onions
Parsley
1-2 lemons
Italian bread crumbs

Cook artichokes and spinish according to directions. Cook oysters until
edges curl and remove from liquid. Fry onion, green onions (chopped) and
green pepper in butter until golden and limp. Add spinach and juice of
lemon. Add cream cheese and stir until smoth. Add parsley and bread
crumbs--enough to absorb butter. Add salt and pepper to taste. Arrange
artichoke hearts on bottom of greased casserole, top with oysters, and then
the spinach mixture. Dot with butter, bread crumbs and more lemon juice.
Warm in oven. May be made in advanced, refrigerated, and heated at 350F.
for about 30 minutes when ready to serve.

Old Ursuline Convent Cookbook
Chartres Street
New Orleans, LA
1971

Submitted by John Hartman Indianapolis, IN 1996 hartman@indy.net

Posted to MM-Recipes Digest V4 #6 by "John M. Hartman"
on Feb 10, 1999

-----

----------