Baked Oysters with Noodles Casserole
Yield
4 servingsPrep
25 minCook
30 minReady
60 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ounces |
noodles
frozen, cooked |
|
| 12 | ounces |
oysters
drained, save liquid |
|
| 4 | ounces |
mushrooms
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | cup |
liquid
from oysters |
* |
| 2 | tablespoons |
butter
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 5 | ounces |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 144.5 | ml/g |
noodles
frozen, cooked |
|
| 346.8 | ml/g |
oysters
drained, save liquid |
|
| 115.6 | ml/g |
mushrooms
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 237 | ml |
liquid
from oysters |
* |
| 3E+1 | ml |
butter
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 144.5 | ml/g |
cheddar cheese
shredded |
|
Directions
Cook noodles; drain and rinse in cold water.
Heat butter; add flour; stir until smooth.
Add liquid and cook until thick.
Add shredded cheese and melt.
Add noodles, oysters and mushrooms to sauce.
Blend well and put in a 1 quart casserole.
Top with buttered crumbs.
Bake at 325℉ (160℃) for 30 minutes.
