Scallop Noodle Bake Recipe
Ingredients
| Butter/Margarine | 1 Tablespoon | |
| Onion | 2 Tablespoon, finley chopped | |
| 1 2/3 cups undiluted evaporated milk | ||
| Worcestershire sauce | 1 Tablespoon | |
| Dry mustard | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Cheddar Cheese | 8 Ounce, shredded | |
| 1 lb. scallops, cooked and halved | ||
| 8 oz. noodles cooked and drained | ||
Directions
Melt butter in saucepan; add onion and cook only until transparent.
Heat evaporated milk to simmering; gradually add to cooked onion, stirring constantly, and simmer about 3 minutes.
Add Worcestershire sauce, dry mustard, salt, and cheese; stir until cheese is melted.
Mix in the scallops and drained noodles.
Turn into a 1 1/2 quart casserole.
Sprinkle with paprika.
Bake at 350F about 20 minutes.
Heat evaporated milk to simmering; gradually add to cooked onion, stirring constantly, and simmer about 3 minutes.
Add Worcestershire sauce, dry mustard, salt, and cheese; stir until cheese is melted.
Mix in the scallops and drained noodles.
Turn into a 1 1/2 quart casserole.
Sprinkle with paprika.
Bake at 350F about 20 minutes.
Chef
