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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A recipe given to me by my college sorority big sis. Originally from a Layfayette, LA community cookbook Ingredients:
3 (36 ounce) jars oysters, drained and reserve juice |
1/4 cup butter or 1/4 cup margarine |
1 large onion, chopped |
1/4 teaspoon thyme |
3/4 teaspoon oregano |
3 teaspoons garlic powder |
1/4 teaspoon crushed red pepper flakes |
2 teaspoons dried parsley |
2 tablespoons dry vermouth |
salt and pepper |
1 cup chopped artichoke heart |
1 cup italian seasoned breadcrumbs |
parmesan cheese |
Directions:
1. Melt butter in large skillet.
2. Saute onion, thyme, oregano, garlic powder, red pepper, parsley, and vermouth, salt and pepper.
3. Add oysters; when edges curl, add the reserved oyster juice; fold in bread crumbs and artichoke hearts.
4. Pour into buttered 2 quart casserole and cover with Parmesan cheese.
5. Bake at 350 degrees for 15-20 minutes.
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