Oysters and 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 each Bunch green onions, minced
½ cup Fresh parsley, minced
½ cup Browned flour
1 x Dry white wine
2 tablespoons Lemon juice
1 each Thinly sliced unpeeled lemon
1 each Pinch thyme, salt, pepper
1 x 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

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