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Spinach and Oyster Casserole

2 packages frozen chopped spinach
1 medium onion, chopped
2 stalks celery, diced
1/2 stick butter or margarine
1 pint Oysters, well drained
1 can cream of mushroom soup
1 large package Philadelphia cream cheese

Cook spinach according to package directions and drain as dry as possible.

Saute onion and celery in butter. Remove onion and celery and saute Oysters until they curl (quarter Oysters if they are large). In a 2 quart casserole, combine mushroom soup (undiluted) and Philadelphia cream cheese. Add spinach, Oysters, onion and celery. Mix well. Bake at 350 F for 20 minutes.

Serves approximately 10

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