Oysters Rockefeller En Casserole

• 1 (10 1/2 oz.) can condensed oyster stew
• 1/4 c. flour
• 2/3 c. shredded Cheddar cheese
• 1 Tbsp. dried onion flakes
• 1 bay leaf
• 2 (10 oz. each) pkg. frozen chopped spinach
• 1 pt. large oysters, drained
• 1/3 c. dry bread crumbs
• 1/4 c. grated Parmesan cheese
• 2 Tbsp. melted butter
• 1/2 tsp. paprika

1. Combine the first 5 ingredients in bowl and cook on High for 3 minutes or until thickened.
2. Stir twice.
3. Spread spinach in 2-quart casserole (be sure you defrost and drain).
4. Pour the stew mixture over spinach.
5. Arrange oysters on top (be sure to pierce with a toothpick each oyster several times).
6. Combine bread crumbs, Parmesan cheese and butter and put on top of oysters. Sprinkle paprika.
7. Cook uncovered at High for 5 minutes.
8. Cover and cook 5 minutes more on High.
9. Let stand 5 minutes covered. Remove bay leaf from casserole before serving.
10. Serves 4 people.

condensed oyster, flour, cheddar cheese, onion, bay leaf, spinach, oysters, bread crumbs, parmesan cheese, butter, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=348829 (may not work)