Oyster Noodle Casserole

Oyster Noodle Casserole Recipe

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charley arnaud



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4 oz
egg noodles
1 pt
oysters, shucked
6 Tbsp
3 Tbsp
yellow onion, finely chopped
2 Tbsp
green bell pepper, finely chopped
2 Tbsp
all purpose flour
1 c
1 tsp
5/8 tsp
cayenne pepper
1/2 c
bread crumbs, dry

How to Make Oyster Noodle Casserole


  • 1Preheat the over to 425.
  • 2Cook the noodles according to the package directions, drain thoroughly in a colander and set aside.
  • 3Meanwhile, drain the oysters, reserving the liquor and set both aside.
  • 4Melt 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.
  • 5Blend in the flour with a wire whisk, then add the milk, and stir vigorously until the mixture is thickened and smooth--about 3 minutes; add the oyster liquor, salt, black pepper and cayenne pepper.
  • 6Place half the noodles in a buttered 1 1/2 quart casserole, cover with the oysters, then add the remaining noodles.
  • 7Pour 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 bubbly.

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About Oyster Noodle Casserole

Course/Dish: Fish, Pasta, Seafood, Casseroles
Other Tag: Quick & Easy

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