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October 2018

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Oysters and Artichoke Casserole Recipe

Oysters and Artichoke Casserole recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Oysters and Artichoke Casserole recipe  PDF


2 pk Frozen artichoke hearts
1/2 lb Mushrooms, sauteed in butter
1 qt Large oysters
1/4 lb Butter
1 Bunch green onions, minced
1/2 c Fresh parsley, minced
1/2 c Browned flour
Dry white wine 2 T Lemon juice
1 Thinly sliced unpeeled lemon
1 Pinch thyme, salt, pepper
Paprika, cayenne pepper 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 1 1/2 cups. Add seasonings and stir constantly until
thick. Add oysters and spoon mi ture 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

Oysters and Artichoke Casserole recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
864 people have voted
Last Reviewed on 2018-10-16



Tuesday, Oct 16 2018 Download & Print Oysters and Artichoke Casserole recipe  PDF   Casserole recipes RSS   New

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