Oyster Noodle Casserole
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...
Ingredients
- 4ounceegg noodles -- broad
- 1pint oysters -- shucked
- 6tablespoonbutter -- 3/4 stick*
- 3tablespoonyellow onion -- finely chopped
- 2tablespoongreen pepper -- finely chopped
- 2tablespoonall-purpose flour
- 1cupmilk
- 1teaspoonsalt
Directions
- 1
4 ounces egg noodles -- broad 1 pint oysters -- shucked 6 tablespoons butter -- 3/4 stick* 3 tablespoons yellow onion -- finely chopped 2 ta
- 2
Cook the noodles according to the package directions, drain thoroughly in a colander, and set aside
- 3
Meanwhile, drain the oysters, reserving the liquor and set both aside
- 4
Melt 3 tablespoons of the butter in a 1-quart saucepan over moderate heat
- 5
Add the onion and green pepper, and cook, uncovered, for 5 minutes, or until the onion is soft
- 6
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
- 7
Add the oyster liquor, salt, black pepper, and cayenned pepper
- 8
Place half the noodles in a butter 1-1/2 quart casserole, cover with the oysters, then add the remaining noodles