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OYSTERS ROCKEFELLER CASSEROLE 
1 qt. raw oysters
1 stalk celery, chopped
1 onion, chopped
1/4 lb. butter
1/2 c. minced parsley
1 (10 oz.) pkg. chopped frozen spinach, thawed
1/4 c. Worcestershire sauce
1/2 c. bread crumbs
Salt, pepper and cayenne to taste
1 c. grated cheddar cheese
Bread crumbs

Drain oysters. Saute celery and onion in butter 5 minutes; add parsley, spinach, Worcestershire sauce, bread crumbs, salt, pepper and cayenne.

Grease a shallow casserole. Arrange oysters in one layer. Cover with spinach mixture. Bake at 450 degrees for 30 minutes. Sprinkle with cheese and bread crumbs. Bake 10 minutes more.

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