Oyster Rockefeller Casserole Recipe - Cooking Index
Oyster Rockefeller Casserole Recipe - Cooking Index
| 1 | Raw oysters | |
| 1/4 lb | 113g / 4oz | Butter |
| 1 | Finely chopped rib celery | |
| 1 | Onion - finely chopped (medium) | |
| 1/2 cup | 73g / 2.6oz | Finely chopped parsley |
| 1 | Frozen spinach * | |
| 1/4 teaspoon | 1.3ml | Anise seed |
| 1/4 cup | 59ml | Worcestershire sauce |
| 1/2 cup | 73g / 2.6oz | Soft bread crumbs |
| Salt | ||
| Fresh ground pepper | ||
| Cayenne pepper to taste | ||
| 1 cup | 146g / 5.1oz | Grated parmesan cheese |
| Toasted bread crumbs ** |
* Frozen spinach should be thawed and drained. ** Cracker crumbs may be substituted for toasted bread crumbs.
If you enjoy Oyster's Rockefeller, you will enjoy this variation. Preheat oven to 450F
Grease a large casserole dish. Drain the oysters and arrange in a single layer in bottom of casserole. Melt the butter and saute 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.
Source:
Mrs. John Casto
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