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Oysters Rockefeller Casserole

1 quart raw Oysters
1 stalk celery, chopped
1 onion, chopped
1/4 lb. butter
1/2 cup minced parsley
1 (10 oz.) package chopped frozen spinach, thawed
1/4 cup Worcestershire sauce
1/2 cup bread crumbs
Salt, pepper and cayenne to taste
1 cup 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 F for 30 minutes. Sprinkle with cheese and bread crumbs. Bake 10 minutes more.

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