4 oz vermicelli -- cooked and
1 drained
4 tbsp butter
4 tbsp flour
1/4 cup onion -- finely diced
16 oz evoporated skim milk -- (3
1 small cans)
4 oz colbyjack cheese -- grated
4 oz parmesan cheese -- grated
1/4 tsp black pepper, freshly
1 ground
3 dash tabasco sauce
1 dash white pepper
1 dash cayenne pepper
1 dash ground nutmeg
2 eggs -- beaten
1/3 cup to 1/2 c breadcrumbs
Directions
Preheat oven to 375 degrees.
Cook vermicelli according 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 untill 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
withe the breadcrumbs. Bake for 30 minutes or until brown on top.
For a really neat looking dish, do a crust of breadcrumbs by layering
the bottom and sides of the baking dish with beaten egg followed by a
layer of breadcrumbs. Repeat several times. Then bake and unmold onto
a serving plate.
Recipe By : George McTyre
Servings: 1 servings
Baked Vermicelli Recipe brought to you by Recipe Ideas
Categories: Beverage; Cheese; Sauce; Sauce And Dip; Vegetable
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We hope you enjoy this Baked Vermicelli recipe.
