Oyster Rockefeller Casserole

This is a great side dish for a holiday meal or a meal on its own with salad and bread.

Before starting the recipe, make the white sauce:

Basic White Sauce:
2 Tbsp butter, 2 Tbsp flour, 1 cup milk.    Melt butter.  Add flour and stir for a couple minutes until flour is cooked and the mixture is thickened.  Slowly add milk and stir until creamy.   Salt and pepper to taste.    A bit of fresh grated nutmeg in the sauce adds a nice flavor.

Print Recipe


  • 1 pint oysters
  • 2 Tbsp butter
  • 1 rib celery, finely chopped
  • 1 small onion, finely chopped
  • 10 oz frozen spinach, thawed and drained
  • ¼ tsp anise seed
  • 1 Tbsp Worcestershire sauce
  • 2 Tbsp bread crumbs
  • 1 cup sharp cheddar cheese, grated
  • 1 cup basic white sauce
  • Salt, pepper and cayenne to taste


  1. Preheat the oven to 450 degrees.
  2. Drain oysters.
  3. Melt butter and sauté celery. 
  4. Add onions, parsley, spinach (about ¾ of the package is enough), anise seed, Worcestershire sauce, bread crumbs, salt pepper, cayenne and white sauce. 
  5. Grease a shallow casserole.  Arrange oysters in one layer.  Cover with Rockefeller mixture.
  6. Bake in 450 oven for 30 minutes. 
  7. Remove and sprinkle with cheese and a thin layer of bread crumbs. 
  8. Return to oven for 10 minutes until lightly brown.