Oysters with Cream Cheese Casserole recipe


24 oysters.
8 oz of cream cheese.
1 cup of chopped green onion.
¾ cup of white wine.
2 tablespoons of margarine.
1 tablespoon of Tabasco sauce.
Freshly chopped parsley.


In a suitably sized saucepan, cook the oysters in margarine over a medium heat for 2-3 minutes.

Drain the oysters and set aside.

Combine the cream cheese with margerine in saucepan and gently melt together over a low heat.

Add the white wine and stir.

Add the chopped green onion, Tabasco and parsley.

Bring to boil over a high heat, stirring constantly.

Fold in the cooked oysters.

Serve as desired.

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