Spinach with Oysters & Cheese
Yield
6 servingsPrep
20 minCook
30 minReady
50 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
spinach, frozen
package, chopped |
|
| 3 | Ribs |
celery
including leaves, chopped |
*
|
| 1 | small |
onions
chopped |
|
| ½ | bunch |
parsley leaves
chopped |
|
| 1 | stick |
butter
or margarine |
|
| 1 | tablespoon |
worcestershire sauce
|
|
| ¼ | teaspoon |
red hot pepper sauce
|
|
| ¾ | cup |
cornbread
packaged, dry, dressing |
* |
| ½ | pint |
oysters
chopped |
*
|
| 1 | cup |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
spinach, frozen
package, chopped |
|
| 3 | Ribs |
celery
including leaves, chopped |
*
|
| 1 | small |
onions
chopped |
|
| 0.5 | bunch |
parsley leaves
chopped |
|
| 113 | g |
butter
or margarine |
|
| 15 | ml |
worcestershire sauce
|
|
| 1.3 | ml |
red hot pepper sauce
|
|
| 177 | ml |
cornbread
packaged, dry, dressing |
* |
| 237 | ml |
oysters
chopped |
*
|
| 237 | ml |
cheddar cheese
shredded |
|
Directions
Preheat oven to 350℉ (180℃).
Grease a 1½ quart casserole. Cook spinach according to package directions and drain well.
Lightly sauté celery, onion, and parsley in butter until tender.
Combine spinach and vegetables with Worcestershire, hot sauce, cornbread dressing, chopped oysters, salt, and pepper in a mixing bowl.
Place mixture in casserole and bake for 25 minutes.
Top with shredded cheese and return to oven for an additional 5 minutes.
Sprinkle with paprika if desired. Yield: 6 servings
