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Italian Vermicelli Casserole




Source of Recipe


from bill54 at rc, link


Recipe Link: http://www.recipecircus.com/recipes/billk54/Italian/Baked_Vermicelli.html

List of Ingredients




Italian Vermicelli Casserole

4 Oz. Vermicelli; cooked and drained
4 Tablespoons Butter
4 Tablespoons Flour
1/4 Cup Onion; finely diced
16 Oz. Evaporated Skim Milk; (3 small cans)
4 Oz. Colby Jack Cheese; grated
4 Oz. Parmesan Cheese; grated
1/4 Tsp. Black Pepper, Freshly Ground
3 Dashes Tabasco Sauce
1 Dash White Pepper
1 Dash Cayenne Pepper
1 Dash Ground Nutmeg
2 Eggs; beaten
1/3 To 1/2 Cup Breadcrumbs

Preheat oven to 375 degrees. Cook vermicelli, al dente, to
package directions. Drain and place into a baking dish that
has been buttered, oiled or sprayed with cooking spray.
Melt butter in a sauce pan, and add onions and saute until
transparent. Add flour to make a roux and cook for about 3
or 4 minutes. Add the milk and stir until hot. Remove about
a cup of the milk and set aside. Add the cheeses to the
saucepan and continue stirring until the cheese has melted.
Add the spices. Gradually add the eggs to the cooled
reserved milk and beat until the eggs are incorporated.
Stirring continuously, add the eggs to the saucepan a little
at a time. Continue stirring and cook until the sauce begins
to thicken. Pour the cheese sauce over the vermicelli and
sprinkle with the breadcrumbs. Bake for 30 minutes or until
brown on top.

Recipe