Oyster-Artichoke Casserole |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Make at least 2 hours ahead or day before serving. Prep time does not include stand time. From the Texas Longhorn Cookbook Ingredients:
4 dozen oysters |
1 (7 ounce) package pepperidge farms bread cubes |
chicken broth |
1/2 cup chopped onion |
1/2 cup chopped celery |
2 garlic cloves, minced (optional) |
1/4 cup chopped green onion |
3/8 cup butter |
2 (14 ounce) cans artichoke hearts, drained and quartered |
1/2 teaspoon thyme |
salt and pepper |
1/2 cup parsley |
2 tablespoons absinthe |
seasoned bread crumbs |
Directions:
1. reheat oven to 350ยบ.
2. Drain oysters and reserve liquid.
3. Soak bread cubes in oyster liquid and chicken broth as needed. This mixture should be very moist.
4. Warm oysters until they curl. Reserve.
5. Saute onions, celery, garlic and green onions in butter.
6. Add oysters, artichokes, bread cubes, thyme, salt, pepper and parsley. Cook 10-15 minutes.
7. Pour into a 14 x 10 x 2-inch casserole.
8. Sprinkle Absinthe and seasoned bread crumbs on top.
9. Bake 20-30 minutes.
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