Oyster-Spinach Casserole

• 1 c. sliced fresh mushrooms
• 1/4 c. minced green onions
• 1 clove garlic, minced
• 2 (10 oz.) pkg. frozen chopped spinach
• 1 Tbsp. margarine
• 2 Tbsp. all-purpose flour
• 1 c. skim milk
• 1 tsp. lemon juice
• 1/4 tsp. ground nutmeg
• dash of white pepper
• 2 (12 oz.) containers Select oysters, drained and rinsed
• 1/4 c. grated Parmesan cheese
• 2 Tbsp. fine, dry breadcrumbs
• pimiento strips (optional)

1. Coat a medium skillet with vegetable cooking spray.
2. Place over medium heat until hot.
3. Add mushrooms, green onions and garlic; saute until tender.
4. Drain and set aside.
5. Cook spinach according to package directions, omitting salt.
6. Drain spinach well and set aside.

mushrooms, green onions, clove garlic, spinach, margarine, flour, milk, lemon juice, ground nutmeg, white pepper, containers select, parmesan cheese, breadcrumbs, pimiento strips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=599296 (may not work)