SPINACH & OYSTER CASSEROLE
4 packages Seabrook Farms Creamed Spinach
2 containers frozen oysters
4 tablespoons butter
2 tablespoons minced onion
2 tablespoons minced celery
1/4 teaspoon dried thyme leaves
1 teaspoon Pernod
3/4 cub fine dry bread crumbs
Defrost Creamed Spinach by boiling 6 minutes. Defrost oysters, drain and pat dry.
Melt one tablespoon butter in a small skillet over medium heat. Saute onion and celery until onion is translucent. Add onion and celery to the spinach with thyme, Pernod and oysters, folding carefully to distribute the oysters evenly. Put into and oven-to-table baking dish. Melt remaining butter; mix with breadcrumbs and sprinle on top of casserole.
Bake at 350 F 40 to 50 minutes. Serve immediately