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| Source: Maggy aka crabby_maggy |
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| Serves / Makes: 4 |
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| Ingredients |
- 1 pint oysters, drained
- 2 cups spinach, drained
- 2 cups Provolone shredded cheese
- 1 lb bacon, cooked and crumbled
- 1 Tbsp Horseradish (optional)
- 1 cup bread crumbs
- ½ cup melted Butter
- ¼ stick firm Butter
- ½ cup Cocktail sauce
- ½ tsp Salt
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| Preparation |
- Preheat oven to 375°
- In a 8 x13 baking pan generously buttered, sprinkle ½ of the bread
crumbs (reserve the rest for the topping)
- Spread spinach evenly over the bread crumbs sprinkled bottom.
- Layer oysters individually over the spinach.
- Place a small amount of cocktail sauce then a small amount of
horseradish on each oyster
- Sprinkle cheese over the oysters.
- Blend your salt, melted butter, bacon and remaining bread crumbs
together in a small bowl
- Spread generously over the cheese!
- Bake at 375° for 20 minutes.
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| Comments |
Scoop and Serve! You may omit Horseradish if you don't like a kick!
If you just happen to have any old oyster shells hanging around you may
want to fill each one and place in a baking pan! Each pint should
contain 15 to 20 oysters depending upon size!
Picture shows making this recipe into a casserole dish.
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