|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Clam And Noodle Bake |
|
Serves: 6 Print this Recipe1/2 cup celery chopped 1/4 cup green onions chopped 1/4 cup green bell peppers chopped 2 tablespoons butter or margarine 2 tablespoons flour 2 10-ounce cans baby clams drained and 1 cup liquid reserved 1/2 cup half and half 1/2 teaspoon thyme dried, crushed 1 1/2 cups bread crumbs soft 2 tablespoons butter or margarine, melted 1 tablespoon chives chopped 7 ounces egg noodles cooked and drained Preheat oven to 375°. In a medium saucepan over medium-high heat, sauté celery, green onions and green pepper in 2 tablespoons butter or margarine for 6 minutes or until tender. Add flour, cook and stir for 1 minute. Add clam liquid, half-and-half and thyme. Stirring, bring to a boil and boil until thickened. In a small bowl, combine bread crumbs, 2 tablespoons butter or margarine and chives; set aside. In a greased 1 1/2 -quart shallow baking dish, combine clams, sauce and noodles. Top with crumb mixture. Bake for 15 to 20 minutes or until golden brown and bubbly. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Butterscotch Pie Hashed Brown Potatoes Molded Beet Salad Aunt Cora's Orange Chicken Cabbage-Potato Soup Chocolate Angel Food Cake Clam And Noodle Bake Country Omelet Golden Relish Oatmeal Raisin Bread Soft Sandwich Buns Strawberry-Rhubarb Pie Bacon-Lettuce-Tomato Salad |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
