Oysters & Artichoke Casserole
Yield
10 servingsPrep
30 minCook
10 minReady
45 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
artichoke hearts
frozen |
*
|
| ½ | pound |
mushrooms
sauteed in butter |
|
| 1 | quart |
oysters
large |
*
|
| ¼ | pound |
butter
|
|
| 1 | each |
onions
green, minced |
|
| ½ | cup |
parsley leaves
fresh, minced |
|
| ½ | cup |
all-purpose flour
browned |
|
| 1 | x |
white wine
dry |
*
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | each |
lemon
thinly sliced, unpeeled |
|
| 1 | pinch |
thyme
and salt and pepper |
*
|
| 1 | x |
paprika
and cayenne pepper, to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
artichoke hearts
frozen |
*
|
| 226.8 | g |
mushrooms
sauteed in butter |
|
| 0.9 | l |
oysters
large |
*
|
| 113.4 | g |
butter
|
|
| 1 | each |
onions
green, minced |
|
| 118 | ml |
parsley leaves
fresh, minced |
|
| 118 | ml |
all-purpose flour
browned |
|
| 1 | x |
white wine
dry |
*
|
| 3E+1 | ml |
lemon juice
|
|
| 1 | each |
lemon
thinly sliced, unpeeled |
|
| 1 | pinch |
thyme
and salt and pepper |
*
|
| 1 | x |
paprika
and cayenne pepper, to taste |
*
|
Directions
Cook artichoke hearts as directed on package.
Place in a flat, buttered casserole.
Cover with sautéed mushrooms.
Cook oysters in their liquid until edges begin to curl.
Drain thoroughly in colander, reserving liquid.
Melt butter and sauté onion until tender; add parsley and cook a minute.
Add flour, stirring until smooth.
Add enough white wine to oyster liquid to make 1½ cups.
Add seasonings and stir constantly until thick.
Add oysters and spoon mixture over artichokes and mushrooms.
Arrange lemon slices over top; add a dash or two of paprika and bake at 350℉ (180℃) about 10 minutes or until bubbling.
