Oyster Noodle Casserole
Yield
servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
egg noodles
broad |
|
| 1 | pint |
oysters
shucked |
*
|
| 6 | tablespoons |
butter
|
|
| 3 | tablespoons |
yellow onion
finely chopped |
|
| 2 | tablespoons |
green bell peppers
finely chopped |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | cup |
milk
|
|
| 1 | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | pinch |
cayenne pepper
|
*
|
| ½ | cup |
bread crumbs
fine dry |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
egg noodles
broad |
|
| 473 | ml |
oysters
shucked |
*
|
| 9E+1 | ml |
butter
|
|
| 45 | ml |
yellow onion
finely chopped |
|
| 3E+1 | ml |
green bell peppers
finely chopped |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 237 | ml |
milk
|
|
| 5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 1 | pinch |
cayenne pepper
|
*
|
| 118 | ml |
bread crumbs
fine dry |
|
Directions
Preheat the oven to 425 degrees F.
Cook the noodles according to the package directions, drain thoroughly in a colander, and set 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 cayenne pepper. Place half the noodles in a butter 1½ 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.
