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Smoked (or Baked) Oyster Rockefeller Casserole

Smoked (or Baked) Oyster Rockefeller Casserole

Oyster Rockefeller can be enjoyed at home by smoking or baking in a casserole. Its just as delicious for half the value!
Course Drinks, Main Course
Cuisine American
Servings 6


  • 9 inch (or smaller) pie dish or heat-proof casserole dish


  • 3 tablespoons salted butter
  • 1 clove garlic minced
  • ¼ cup onion celery, green pepper or/and carrot, optional
  • 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
  • 3 tablespoon white wine
  • 1/3 cup panko breadcrumbs
  • 2 +2 tablespoons grated parmesan cheese
  • 2 tablespoons Japanese mayonnaise
  • ¼ teaspoon table salt to taste
  • ¼ teaspoon black pepper to taste
  • 1 pint oysters (I used Fanny Bay oysters purchased in a quart container)


  • Preheat smoker or oven to 350F (I use 300F for a Gateway Drum Smoker).
  • In a 9 inch (or smaller) pie dish or heat-proof casserole dish, spray dish with non-stick spray. Lay oysters to cover the bottom of the dish. Set aside.
  • In a frying pan on medium heat, melt 1 tablespoon of butter and add garlic, onion, celery, green pepper, or/and carrot and cook until softened.
  • Add remaining butter to melt and spinach to warm.
  • Add white wine to deglaze frying pan. Set aside to cool.
  • Meanwhile, in a medium bowl, add breadcrumbs, 2 tablespoons parmesan cheese, Japanese mayonnaise, salt and pepper.
  • Add spinach mixture from frying pan into bowl of breadcrumbs.
  • Toss mixture to combine. Add additional salt and pepper as required.
  • On top of the oysters in the casserole dish, evenly spread the spinach mixture.
  • Sprinkle additional 2 tablespoons of grated parmesan cheese.
  • Place oyster casserole dish into smoker or oven. Smoke or bake for 40 minutes.
Keyword Baked, butter, oyster, Rockefeller, smoked, spinach