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RECIPE TITLE
"Southern Oyster Casserole" courtesy of The Library Of
E-Cookbooks
Copyright © 2005 by e-cookbooks.net All Rights Reserved.
e-cookbooks.net is a Division of VJJE Publishing Co.
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RECIPE INGREDIENTS
2 quarts oysters
1/4 pound (1 stick) butter
3 whole scallions, chopped
1 green or red bell pepper, seeded, deribbed, and chopped
1/2 pound mushrooms, sliced
1/4 cup flour
1 cup heavy cream
1/4 cup grated Parmesan cheese
Freshly grated nutmeg
1/2 teaspoon paprika
Salt
Freshly ground black pepper
1/2 cup bread crumbs
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RECIPE METHOD
Preheat the broiler. Grease a 9x13-inch ovenproof serving dish
or spray it with nonstick spray. Drain the oysters and set aside.
Melt 2 tablespoons of the butter in a heavy casserole. Add the scallions
and pepper and saute until the onion is soft, about 5 minutes. Add
the mushrooms and oysters and saute for 5 minutes. In a separate
pan, melt 2 tablespoons of the remaining butter. Stir in the flour.
When smooth, add the cream, and stir until boiling and thick. Add
the cheese. Stir this cheese sauce into the oyster mixture and season
with nutmeg, paprika, salt, and pepper. The casserole may be made
ahead to this point and refrigerated overnight.
Return it to simmer on top of the stove before proceeding. Pour
the mixture into the prepared dish and top with the bread crumbs
and dot with the remaining butter. Place under the broiler until
browned and bubbling - about 10 minutes, depending on the depth
of the casserole.
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