Oyster Wild Rice Casserole

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Coconut & Lime


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16 oz shucked oysters, drained, liquor reserved

2 slices cooked thick cut bacon, crumbed

1/4 cup butter

1 large shallot, minced

1 cubanelle pepper, diced

1 cayenne pepper, minced

2 tablespoons flour

12 oz evaporated milk

1 1/2 cups cooked wild rice

1/3 cup shredded Parmesan cheese

1/3 cup defrosted frozen spinach (squeezed dried and packed tightly)

pinch nutmeg


freshly ground black pepper

1/2 cup bread crumbs

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