Oyster Noodle Casserole

Ingredients

• 1 pt. oysters
• 2 tbsp. green pepper. minced
• 3 tbsp. butter
• 1/2 tsp. salt
• 3 tbsp. flour
• 1/2 tsp. pepper
• 1 1/2 cups milk
• 1/2 cup bread crumbs
• 1 1/2 cups cooked noodles
• 2 tbsp. butter

Method

1. 1

   Drain oysters.

2. 2

   Melt butter in top of double boiler, blend in flour, add milk and cook until thick, stirring constantly.

3. 3

   Place layer of noodles in buttered casserole, cover with layer of oysters, and sprinkle with green pepper, salt and pepper.

4. 4

   Repeat layer, pour sauce over contents of dish and cover with buttered crumbs.

5. 5

   Bake in moderate oven 350° F. for 30 minutes or until brown.

As published

This recipe was extracted from Seafood cookery in North Carolina (1960) by North Carolina. Dept. of Conservation and Development, page 5. The excerpt below is the record exactly as published.

Oyster Noodle Casserole 1 pt. oysters 2 tbsp. green pepper. minced 3 tbsp. butter V2 tsp. salt 3 tbsp. flour Ve tsp. pepper I'/a cups milk '/i cup bread crumbs IVi cups cooked noodles 2 tbsp. butter Drain oysters. Melt butter in top of double boiler, blend in flour, add milk and cook until thick, stirring constantly. Place layer of noodles in buttered casserole, cover with layer of oysters, and sprinkle with green pepper, salt and pepper. Repeat layer, pour sauce over contents of dish and cover with buttered crumbs. Bake in moderate oven 350° F. for 30 minutes or until brown. Serves 6. 1 pt. oysters Vl cup butter Vi cup flour Creamed Oysters 3 cups milk 1 tsp. solt Va tsp. pepper Simmer oysters in their liquor about 5 minutes or until edges begin to curl. Drain. Melt butter in top of double-boiler, blend in hour, add milk and cook until thick, stirring constantly. Add oysters, seasonings, and heat. Serve in patty shells or on toast. Serves 6. 13 Fried Oysters 1 qf. select oysters Va tsp. pepper 2 eggs, broken 1 cup bread crumbs or cracker crumbs 2 tbsp. milk or corn meal 1 tsp. salt Drain oysters. Mix eggs, milk, and seasonings. Dip oysters in egg mixture and roll in crumbs. Fry in hot fat ; when brown on one side turn and brown other side. Cooking time about 5 min- utes. Drain on absorbent paper. Serve immediately with slices of lemon or tartar sauce. Serves 6. Oyster a La King 1 pt. oysters Ya cup celery, diced Ya cup green pepper, diced 4 tbsp. butter 5 tbsp. flour 2 cups milk 1 egg, beaten 1 tbsp. pimiento, chopped 1 tsp. salt Yb tsp. pepper Simmer oysters in their liquor for about 5 minutes or until edges begin to curl. Drain. Cook celery and green pepper in butter until tender. Blend in flour, add milk, and cook until thick, stirring constantly. Into beaten egg, stir a little of the hot sauce, then add egg mixture to sauce, stirring constantly. Add oysters, seasonings, and heat thoroughly. Serve in patty shells or on but- tered toast. Serves 6. Deviled Oysters 36 Shell oysters 2 tbsp. onion, minced 2 tbsp. butter 4 tbsp. flour 1 Yi cups milk 1 tsp. salt Ya tsp. nutmeg ew grains cayenne tsp. prepared mustard tbsp. Worcestershire sauce tsp. parsley, chopped egg, beaten Yi cup bread crumbs 2 tbsp. butter Shuck and chop oysters. Cook onion in butter until tender. Blend in flour, add milk, and cook until thick, stirring constantly. Add seasonings, beaten egg, and oysters, and heat. Fill deep halves of oyster shells with cream mixture, cover with buttered crumbs. Bake in hot oven, 400° F., for 10 minutes, or until brown. Serves. 6 14 Oyster Fritters 1 pt. oysters 2 cups sifted flour 1 tbsp. baking powder eggs, beaten cup milk tbsp. fat, melted 1 '/j tsp. solt Drain oysters and chop. Sift dry ingredients together. Com- bine beaten eggs, milk and fat. Pour these into dry ingredients and stir until smooth. Add oysters. Drop batter by teaspoonfuls into fat heated to 350" F. and fry about 3 minutes or until golden brown. Drain on absorbent paper. Serves 6. Oyster Rockefeller 36 shell oysters 2 cups spinoch, cooked 4 tbsp. onion 2 bay leaves 1 tbsp. parsley Vi tsp. celery salt '/j tsp. salt 6 drops tabasco souce Vz cup bread crumbs 6 tbsp. butter Shuck and drain oysters; place on deep half of shells. Put spinach, ofiion, bay leaves, and parsley through food grinder. Add seasonings to spinach, and cook in butter for 5 minutes. Spread mixture over oysters, and bake in hot oven, 400° F., for about 10 minutes. Garnish with lemon slices. Serves 6. Broiled Oysters on the Holf Shell 36 shell oysters </2 cup bread crumbs '/2 tsp. salt

Cook this with the app: pantry check, scaling, and the assistant.