Spinach with Oysters & Cheese
Submitted by itsalingthing
A Southern-style spinach casserole with chopped oysters, cornbread dressing, Worcestershire, and hot sauce, baked under a blanket of melted cheddar. This bayou-inspired dish brings Gulf Coast flavor to your supper table.
YIELD
6 servingsPREP
20 minCOOK
30 minREADY
50 minWell now, this here is the kind of casserole that shows up at every good Southern gathering where somebody’s grandmama actually knows how to cook. Spinach, oysters, cornbread dressing, and a stick of butter? That’s Gulf Coast comfort food at its finest.
The Worcestershire and hot sauce give it a kick that plays off the briny sweetness of the chopped oysters. And that cornbread dressing mixed right into the filling adds a crumbly texture and down-home flavor you just can’t get from regular breadcrumbs.
A thick layer of melted cheddar on top seals the deal. Bake it until it’s bubbly, hit it with a dusting of paprika, and bring it to the table while it’s still sizzling.
Kitchen Tips
- Drain the spinach bone dry. Southern casseroles should be rich, not watery.
- Chop the oysters into bite-sized pieces so every forkful gets a taste of the sea.
- Don’t skip the celery leaves. They add a subtle herbal note that balances the richness of all that butter and cheese.
- This makes a knockout side for holiday meals, especially alongside roast turkey or baked ham.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Grease a 1½ quart casserole. Cook spinach according to package directions and drain well.
Lightly sauté celery, onion, and parsley in butter until tender.
Combine spinach and vegetables with Worcestershire, hot sauce, cornbread dressing, chopped oysters, salt, and pepper in a mixing bowl.
Place mixture in casserole and bake for 25 minutes.
Top with shredded cheese and return to oven for an additional 5 minutes.
Sprinkle with paprika if desired. Yield: 6 servings
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