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Easy Spinach Soufflé Oysters Rockefeller

Easy Spinach Soufflé Oysters Rockefeller
Makes:
12 Oysters
Prep Time:
10
minutes
Total Time:
40
minutes
based on
1 reviews
The classic Oysters Rockefeller has never been easier to prepare. Let Stouffer's do the work for you and surprise your family or guests with this famous dish paired with delicious Spinach Soufflé.

In this recipe:


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Ingredients:

  • 1 package (12-oz.) STOUFFER'S Spinach Souffle, defrosted according to package directions
  • 1 dozen freshly shucked oysters, shells cleaned
  • 1/2 cup grated Parmesan or Swiss cheese

Directions:

PREHEAT oven to 375°F.

PLACE a heaping teaspoon of spinach soufflé in a oyster shell (if shells are not available a 3-inch ovenproof ramekin can be used). Place a fresh oyster on the spinach mixture and cover with another heaping teaspoon of spinach soufflé. Sprinkle with cheese. Repeat for all oysters.

BAKE 25 to 30 minutes or until spinach mixture is bubbly and the cheese is melted.


Reviews:

Review This Recipe
  •  Star(s)

    Oysters Rockefeller on the Cheap

    Virginia Selanik from Indian River MI

    This recipe is o.k. using the spinach souffle. However, I like my recipe better.....Spread the spinach souffle in a buttered 9 in pie plate after cooking it half of the suggested time. Dip a dozen or so oysters in melted butter, then in seasoned bread crumbs. Put them aside and insert about four garlic half pieces throughout the spinach. Then cover the spinach with the coated oysters. Use any leftover butter and crumbs over all. Bake for 30 minutes at 375 deg. or until crumbs on top appear lightly browned. Cut in pie shaped pieces and serve as a warm hors d'ouevres. Keeps nicely also for reheating later.

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Easy Spinach Soufflé Oysters Rockefeller

    Ingredients

    • 1 package (12-oz.) STOUFFER'S Spinach Souffle, defrosted according to package directions
    • 1 dozen freshly shucked oysters, shells cleaned
    • 1/2 cup grated Parmesan or Swiss cheese

     

    Directions

    PREHEAT oven to 375°F.

    PLACE a heaping teaspoon of spinach soufflé in a oyster shell (if shells are not available a 3-inch ovenproof ramekin can be used). Place a fresh oyster on the spinach mixture and cover with another heaping teaspoon of spinach soufflé. Sprinkle with cheese. Repeat for all oysters.

    BAKE 25 to 30 minutes or until spinach mixture is bubbly and the cheese is melted.

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