Oyster Noodle Casserole Recipes

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.

CAPE COD SEAFOOD CASSEROLE RECIPE

Steps:

• In a large pot of boiling water, cook noodles according to package directions until just tender.
• Drain and transfer to 12 cup casserole dish.
• Meanwhile, in a large skillet, melt 2 tbsp of butter over medium-high heat.
• Saute mushrooms for 5 to 7 minutes or until tender.
• Spread over noodles, along with shrimp and scallops.
• In a small sauce pan, melt remaining butter over medium heat. Whisk in flour, salt and pepper. Cook, stirring constantly for about 2 minutes or until smooth.
• Gradually whisk in milk and cook, stirring constantly, until thickened. Pour over noodle mixture and sprinkle with cheese.
• Cover and bake in preheated (350F) oven for 40 to 45 minutes or until hot and bubbly.
• Remove from oven and preheat broiler. Uncover casserole, sprinkle with paprika and broil for 3 to 5 minutes or until top is golden brown.

CHEESY RANCH CHICKEN NOODLE BAKE

Steps:

• Preheat oven to 350 degrees. Grease a 9x13 inch baking dish.
• In a medium bowl, toss together the ingredients for the topping; set aside.
• For the casserole, cook noodles in boiling, salted water for 1-2 minutes. rinse with cold water and drain.
• In a large saute pan or Dutch oven, melt 4 tablespoons butter. Add onion and garlic and saute until soft and fragrant, 3-5 minutes. Stir in flour and ranch seasoning and cook a few minutes longer.
• Whisk in broth and half and half. Bring to a boil and simmer until thickened. Reduce heat and stir in cream cheese. Cook and stir until cream cheese is melted.
• Stir in noodles, chicken, shredded cheese and parsley. Season with salt and pepper, to taste. Transfer noodle mixture to the prepared pan.
• Sprinkle topping over casserole. Bake, uncovered, until golden and bubbly, 25-30 minutes.

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!

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.

OYSTER CASSEROLE

Steps:

• 1. In a small bowl, combine cracker crumbs and melted butter. Put a thin layer in bottom of a 1-quart casserole dish.
• 2. Alternate layers of oysters and crumb mixture. Sprinkle each layer with seasonings...never have more than 2 layers of oysters. End with cracker layer.
• 3. In a small dish, combine oyster liquid, Worcestershire sauce, and milk. Pour this liquid mixture over the layers.
• 4. Bake in preheated 450 degree oven for 30 minutes or until lightly browned.
• 5. Note: Depending on who will eat this, I often like to add a little of dried onion flakes. Just a personal choice.

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.