Dear Readers,
Here’s another recipe to add to the series of casseroles I have shared on the blog. You can never have too many casserole recipes, especially when preparing dinner during the winter. The oven bakes the food and heats up the surrounding area all at the same time. What more could you ask for?
Vermicelli and Clam Bake
8 oz. vermicelli or spaghetti
1/4 cup chopped onions
2 tablespoons butter
1 tablespoon flour
1/2 teaspoon garlic salt
2 – 6 oz. cans minced clams, drained, reserving 3/4 cup liquid
1/2 cup milk
1/2 cup Parmesan cheese
1/2 teaspoon Worcestershire sauce
1 cup cottage cheese
Heat oven to 350 degrees. Grease 2 quart casserole. Cook vermicelli to desired doneness as directed on package. Drain, rinse with hot water. Set aside.
In small pan, saute onion in butter until tender. Stir in flour and garlic salt; cook until bubbly. Add reserved clam liquid and milk; heat, stirring constantly, until hot. Stir in 1/4 cup Parmesan cheese and Worcestershire sauce. Combine sauce, cottage cheese, clams and vermicelli; mix well. Place in prepared casserole; sprinkle with remaining 1/4 cup Parmesan cheese. Bake at 350 degrees for 25-30 minutes. Makes 4 servings.
This recipe came from a Pillsbury magazine. Don’t forget that glass of white wine, it pairs well with the clams!
Keep smilin’!
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