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Oyster Noodle Casserole

 

14

Yield

servings

Prep

15

min

Cook

30

min

Ready

45

min

Trans-fat Free
 

Ingredients

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
teaspoon black pepper
*
1 pinch cayenne pepper
*
½ cup 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 117g (4.1 oz)
Amount per Serving
Calories 26765% of calories from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 12g 59%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 836mg 35%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 4%
Sugars g
Protein 10g
Vitamin A 13% Vitamin C 7%
Calcium 11% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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