Tired of the same old dinner routine? Craving a dish that's both elegant and surprisingly easy to make? Then look no further! This Oyster Rockefeller Casserole is the perfect answer. It takes the classic Oyster Rockefeller appetizer and transforms it into a comforting, satisfying, and utterly delicious main course. Get ready to impress your family and friends with this simple yet sophisticated healthy meal – perfect for a weeknight dinner or a special occasion.
Ingredients:
This recipe makes a generous casserole, enough to serve 4-6 people.
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For the Oyster Filling:
- 2 dozen fresh oysters, shucked and liquor reserved
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup chopped fresh spinach
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1/4 cup dry white wine (optional, but adds a lovely depth of flavor)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons breadcrumbs
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon cayenne pepper (or more, to taste)
- Salt and freshly ground black pepper to taste
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For the Casserole:
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cups cooked rice (brown rice is a healthy option)
- 1 cup heavy cream or half-and-half
- 1/2 cup shredded Gruyere cheese (or Swiss cheese)
Instructions:
Getting Started: Preparing the Oyster Filling
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Sauté Aromatics: Heat the olive oil in a medium skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir frequently to prevent burning.
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Add Spinach and Garlic: Add the minced garlic and spinach to the skillet and cook until the spinach wilts, about 2-3 minutes.
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Combine with Oysters: Stir in the melted butter, white wine (if using), Worcestershire sauce, cayenne pepper, salt, and pepper. Gently fold in the shucked oysters and their reserved liquor. Be careful not to overcook the oysters.
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Mix in Cheese and Breadcrumbs: Remove the skillet from the heat and stir in the Parmesan cheese and breadcrumbs. Set aside.
Assembling and Baking the Casserole:
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Prepare the Rice Base: Preheat your oven to 375°F (190°C). In a greased 9x13 inch baking dish, spread the cooked rice evenly.
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Layer the Oyster Filling: Spread the prepared oyster mixture evenly over the rice.
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Creamy Topping: Pour the heavy cream over the oyster filling. Sprinkle the Gruyere cheese evenly over the top.
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Bake to Perfection: Bake for 20-25 minutes, or until the casserole is bubbly and the cheese is golden brown. Let it stand for a few minutes before serving.
Tips for Oyster Rockefeller Casserole Success:
- Fresh Oysters are Key: The flavor of this casserole relies heavily on the quality of the oysters. Use the freshest oysters you can find.
- Don't Overcook the Oysters: Oysters cook quickly. Overcooking will make them tough and rubbery.
- Spice it Up: Adjust the amount of cayenne pepper to your liking. For a milder flavor, use less; for a spicier kick, add more.
- Variations: Feel free to experiment with other cheeses, such as Fontina or Asiago. You can also add other vegetables, such as chopped bell peppers or mushrooms.
Nutritional Information (per serving, approximate):
This will vary depending on the specific ingredients used. A reasonable estimate for a 1/6th serving is approximately:
- Calories: 450-500
- Protein: 20-25g
- Fat: 25-30g
- Carbohydrates: 25-30g
This Oyster Rockefeller Casserole is a delicious and relatively easy recipe that’s perfect for a quick and tasty weeknight dinner or a special occasion. Enjoy!