Oyster Noodle Casserole Food

OYSTER CASSEROLE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch casserole dish. Drain the oysters, reserving juice.
• In a small mixing bowl combine margarine and crushed saltine crackers. Cut the oysters into small pieces, set aside. In a small mixing bowl combine cream, oyster juice and Worcestershire sauce.
• Spread one can of corn onto the bottom of the casserole dish. Layer 1/2 of the oysters over the corn, 1/2 of the cracker mixture. Repeat layering with remaining ingredients. Pour the oyster juice mixture over the top of the entire casserole. Cover the casserole dish with aluminum foil.
• Bake casserole for 20 minutes. Remove foil and bake an additional 30 minutes.

OYSTER CORN CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Butter a casserole dish.
• Combine the ingredients in the order listed.
• Pour into prepared casserole dish.
• Bake for 35 minutes.
• Serve hot.

MOM'S OYSTER CASSEROLE

Steps:

• Preheat oven to 400°.
• Drain oysters well, reserving liquid.
• Generously grease a shallow 1-1/2-quart casserole dish.
• Sprinkle half the crackers over the bottom.
• Lay half the oysters on top of crackers.
• Sprinkle with half the onions, parsley, lemon juice, salt, pepper and Worcestershire sauce.
• Dot generously with butter and pour half the cream, milk and reserved juice from the oysters.
• Repeat the layers but save the remaining cracker crumbs for the top.
• Add a dash of Tabasco if desired before covering with the crumbs.
• Cover with the remaining cracker crumbs.
• Dust enough with paprika to make it really red on top.
• Bake 30 minutes or until the casserole is set (when you jiggle it, it shakes like set Jello).
• Serve hot.

27 EASY NOODLES TO MAKE TONIGHT

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a noodle recipe in 30 minutes or less!

OYSTER NOODLE CASSEROLE

Steps:

• 1. Preheat the over to 425.
• 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; add the onion and green pepper and cook, uncovered, for 5 minutes, or until the onion is soft.
• 5. Blend 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.
• 6. Place half the noodles in a buttered 1 1/2 quart casserole, cover with the oysters, then add the remaining noodles.
• 7. 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 bubbly.