Oysters & artichoke casserole
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | packs | Frozen artichoke hearts |
| ½ | pounds | Mushrooms, sauteed in butter |
| 1 | quart | Large oysters |
| ¼ | pounds | Butter |
| 1 | Bunch green onions, minced | |
| ½ | cup | Fresh parsley, minced |
| ½ | cup | Browned flour |
| Dry white wine | ||
| 2 | tablespoons | Lemon juice |
| 1 | Thinly sliced unpeeled lemon | |
| 1 | Pinch thyme, salt, pepper | |
| Paprika, cayenne pepper | ||
Directions
Cook artichoke hearts as directed on package. Place in a flat, buttered casserole. Cover with sauteed mushrooms. Cook oysters in their liquid until edges begin to curl. Drain thoroughly in colander, reserving liquid. Melt butter and sautee 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 degrees about 10 minutes or until bubbling. Mrs. Maynard C. Nicholl