4 ounces egg noodles — broad
1 pint oysters — shucked
6 tablespoons butter — 3/4 stick*
3 tablespoons yellow onion — finely chopped
2 tablespoons green pepper — finely chopped
2 tablespoons all-purpose flour
1 cup milk
1 teaspoon salt
1/8 teaspoon black pepper
1 pinch cayenne pepper
1/2 cup bread crumbs — fine dry
* or margarine
Preheat the over to 425 Deg. F. Cook the noodles according to the package directions, drain thoroughly in a colander, and set aside.
Meanwhile, drain the oysters, reserving the liquor and set both aside. 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.
Blend in the flour with a wire whisk, then add the milk, and stir vigorourly until the mixture is thickened and smooth–about 3 minutes. Add the oyster liquor, salt, black pepper, and cayenned pepper.
Place half the noodles in a butter 1-1/2 quart casserole, cover with the oysters, then add the remaining noodles. 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 bubby.