2 pkgs. frozen spinach
1 med. onion, chopped
2 stalks celery, sliced
1/2 stick butter
1 pt. oysters
1 can mushroom soup
1 pkg. (lg.) Philadelphia cream cheese (8 oz.)
Parmesan cheese

Cook spinach and drain. Saute onion and celery in butter. Remove onion and celery and saute drained oysters until they curl.

In a 2 quart casserole combine mushroom soup and cream cheese. Add spinach, oysters, onions and celery. Sprinkle with Parmesan cheese. Bake for 20 minutes in 350 degree oven. Serves 8.

This recipe was a Times-Picayune winner. It appears in the Parkway "Couples Book".