Heat medium sauté pan thoroughly. Add oysters and a little of the oysters juice and sauté for about 30 seconds turning several times. Then set aside.
Microwave creamed spinach until thawed and creamy. Heat a second medium size pan thoroughly and combine all ingredients together stirring until well blended.
Remove from heat and pour into an oven safe casserole dish and bake at 350 degrees for about 10-15 minutes. You may also put under a broiler for several minutes until the top is browned to desired look.
Serve with sliced (slightly toasted) French or Italian bread.