Oyster Noodle Casserole

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Preparation info

  • 4 to 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 pint oysters
  • 3 tablespoons butter
  • 3 tablespoons finely chopped onion
  • 2 tablespoons finely minced green pepper
  • 3 tablespoons all-purpose flour
  • cups milk
  • Salt and freshly ground black pepper
  • ¼ teaspoon cayenne pepper
  • cups noodles, cooked according to package directions
  • ½ cup soft fresh bread crumbs
  • 3 tablespoons melted butter


  1. Preheat oven to moderate (350°F.).

  2. Drain the oysters and reserve their liquor.

  3. Heat the butter and cook the onion and green pepper in it until onion wilts. Add the flour, stirring with a wire whisk. When blended, add the milk, stirring vigorously with the whisk. When the mixture is thickened and smooth, stir in the reserved oyster liquor and season with salt and black pepper to taste and the cayenne.

  4. Butter a one-and-one-half-quart casserole and add half of the noodles. Cover with oysters, sprinkle lightly with salt and pepper, and add remaining noodles. Pour the sauce over the noodles and cover with bread crumbs. Pour the melted butter over the crumbs and bake the dish for thirty minutes, or until browned.

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