2 pkgs. frozen spinach, cooked & drained
1 can cream of mushroom soup
1 (8 oz.) pkg. cream cheese
1 med. onion
1/2 c. diced celery
1/2 stick butter
1/2 pt. or 1 doz. oysters
Cayenne pepper
Parmesan cheese

Cook spinach. Combine soup and cream cheese. Saute onion and celery in butter, then add and saute oysters. Blend all ingredients in casserole and cover with Parmesan cheese; sprinkle with cayenne. Bake at 325 degrees for 25 minutes.