Festive Oyster Stew

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2
(8-oz.) cans whole oysters, drained, reserving liquid
1/4
cup butter or margarine
1
medium red bell pepper, chopped (1 cup)
3/4
cup chopped onions
1/2
cup all-purpose flour
1
teaspoon salt
1/4
teaspoon white pepper
1
quart (4 cups) half-and-half
1
quart (4 cups) milk
2
cups frozen southern-style hash-brown potatoes (from 32-oz. pkg.)
1/2
teaspoon hot pepper sauce
1
cup chopped fresh spinach

Directions

Notes

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Tips

Nutrition Information

Recipe Step Photos

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