Oyster Noodle Casserole

* Exported from MasterCook *

Oyster Noodle Casserole

Recipe By : Quick, Thrifty Cooking - Reader's Digest
Serving Size : 4 Preparation Time :0:30
Categories : Casseroles Pasta
Seafood Theme Week

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces egg noodles -- broad
1 pint oysters -- shucked
6 tablespoons butter -- 3/4 stick*
3 tablespoons yellow onion -- finely chopped
2 tablespoons green pepper -- finely chopped
2 tablespoons all-purpose flour
1 cup milk
1 teaspoon salt
1/8 teaspoon black pepper
1 pinch cayenne pepper
1/2 cup bread crumbs -- fine dry

* or margarine

Preheat the over to 425 Deg. F. Cook the noodles according to the
package directions, drain thoroughly in a colander, and set aside.

Meanwhile, drain the oysters, reserving the liquor and set both aside.
Melt 3 tablespoons of the butter in a 1-quart saucepan over moderate
heat. Add the onion and green pepper, and cook, uncovered, for 5
minutes, or until the onion is soft.

Blend in the flour with a wire whisk, then add the milk, and stir
vigorourly until the mixture is thickened and smooth--about 3 minutes.
Add the oyster liquor, salt, black pepper, and cayenned pepper.

Place half the noodles in a butter 1-1/2 quart casserole, cover with the
oysters, then add the remaining noodles. Pour the sauce over all, top
with the bread crumbs, dot with the remaining 3 tablespoon of butter,
and bake, uncovered for 15 minutes or until brown and bubby.



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NOTES : Preparation: 15 Minutes Cooking: 15 Minutes Total: 30
minutes

TIP: You can make this dish a day ahead

Copyright 1985 The Reader's Digest Association Inc. ISBN 0-89577-181-0