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Oysters and Artichoke Casserole

A home-style Oysters and Artichoke Casserole made with Green Onions Minced, Browned Flour, Lemon Juice, Thyme Salt Pepper, and Mushrooms Sauteed In Butter. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 bunch
• 1/2 cup
• 2 tbsp
• 1 pinch
• 1/2 lb
• 1/4 lb

Method (preview)

1. 1

   Cook artichoke hearts as directed on package.

2. 2

   Place in a flat, buttered casserole.

3. 3

   Cover with sauteed mushrooms.

4. 4

   Cook oysters in their liquid until edges begin to curl.

5. 5

   Drain thoroughly in colander, reserving liquid.

6. 6

   Melt butter and sautee onion until tender; add parsley and cook a minute.

7. 7

   Add flour, stirring until smooth.

8. 8

   Add enough white wine to oyster liquid to make 1 1/2 cups.

9. 9

   Add seasonings and stir constantly until thick.

10. 10

    Add oysters and spoon mixture over artichokes and mushrooms.

11. 11

    Arrange lemon slices over top; add a dash or two of paprika and bake at 350 degrees about 10 minutes or until bubbling.