Recipe 4 All: Oysters and Artichoke Casserole Recipe — Every recipe in the World on this site.

Recipe 4 All: Oysters and Artichoke Casserole Recipe

Oysters and Artichoke Casserole

Yield: 10 Servings
2package Frozen artichoke hearts
½lb Mushrooms, sauteed in butter
1qt Large oysters
¼lb Butter
1  Bunch green onions, minced
½cups Fresh parsley, minced
½cups Browned flour
1  Dry white wine
2tablespoon Lemon juice
1  Thinly sliced unpeeled lemon
1  Pinch thyme, salt, pepper
1  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 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

Your Oysters and Artichoke Casserole is ready. Bon appetit!

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