*  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