Oyster Rockefeller Casserole
Yield
6 servingsPrep
10 minCook
45 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | quart |
oysters
|
*
|
| ¼ | pound |
butter
|
|
| 1 | each |
celery stalks
chopped |
|
| 1 | medium |
onions
chopped |
|
| ½ | cup |
parsley leaves
chopped |
|
| 1 | package |
spinach
|
|
| ¼ | teaspoon |
star anise
|
|
| ¼ | cup |
worcestershire sauce
|
|
| ½ | cup |
bread crumbs
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.9 | l |
oysters
|
*
|
| 113.4 | g |
butter
|
|
| 1 | each |
celery stalks
chopped |
|
| 1 | medium |
onions
chopped |
|
| 118 | ml |
parsley leaves
chopped |
|
| 1 | package |
spinach
|
|
| 1.3 | ml |
star anise
|
|
| 59 | ml |
worcestershire sauce
|
|
| 118 | ml |
bread crumbs
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 237 | ml |
Parmesan cheese
grated |
|
Directions
Preheat oven to 450℉ (230℃).
Grease a large casserole dish.
Drain the oysters and arrange in a single layer in bottom of casserole.
Melt the butter and sauté the celery and onions until they begin to soften.
Add parsley, spinach, anise seed, Worcestershire Sauce, soft bread crumbs, salt, pepper and Cayenne.
Spread this mixture over the oysters.
Bake the casserole for 30 minutes. Remove; and, if necessary, pour off water that has cooked from oysters.
Sprinkle with grated Parmesan cheese and a very thin layer of bread or cracker crumbs.
Return to oven for 10 minutes or until slightly browned on top.
