MISSY One of the best we have ever served! 2 tsp unsalted butter 1 pint oysters & liquor (check for shells) 2 TBS vegetable oil 2 cups chopped yellow onion 1 cup chopped bell pepper 1 cup chopped celery 1 tsp salt ¼-1/2...

One of the best we have ever served!

• 2 tsp unsalted butter
• 1 pint oysters & liquor (check for shells)
• 2 TBS vegetable oil
• 2 cups chopped yellow onion
• 1 cup chopped bell pepper
• 1 cup chopped celery
• 1 tsp salt
• ¼-1/2 tsp cayenne pepper
• 3 whole bay leaves
• 1 TBS minced garlic
• ¼ cup chopped parsley
• 1 cup chicken stock
• ¼ cup chopped green onions
• 4 cups 1-inch cubes of French bread that has been lightly toasted
• 1/3 cup freshly grated Parmesan cheese

1. Preheat oven to 375°, lightly spray non-stick coating into casserole
2. Drain oysters, reserve liquor
3. Saute’ onion, bell pepper, celery, salt & cayenne in vegetable oil over medium high heat until thoroughly wilted—about 5 minutes
4. Add bay leaves, garlic, parsley & saute’ additional 1 minute
5. Add stock and continue cooking for 2-3 minutes stirring constantly
6. Fold in green onions, oyster liquor, and bread cubes; remove from heat
7. In large bowl combine above with oysters and cheese; mix well
8. Pour into greased casserole
9. Bake 1 hour at 375° until bubbly and golden brown

Serves 4-6

If casserole is filled near top, it’s best that you place dish on a foil or metal tray to avoid unnecessary clean up