Baked Vermicelli
| Yield: | 1 Servings |
| Categories: | Italian, Cheese, Pasta |
| 4 | oz | Vermicelli -- cooked and |
| Drained | ||
| 4 | tb | Butter |
| 4 | tb | Flour |
| 1/4 | c | Onion -- finely diced |
| 16 | oz | Evoporated Skim Milk -- (3 |
| sm | Cans) | |
| 4 | oz | Colbyjack Cheese -- grated |
| 4 | oz | Parmesan Cheese -- grated |
| 1/4 | ts | Black Pepper, Freshly |
| Ground | ||
| 3 | ds | Tabasco Sauce |
| 1 | ds | White Pepper |
| 1 | ds | Cayenne Pepper |
| 1 | ds | Ground Nutmeg |
| 2 | Eggs -- beaten | |
| 1/3 | c | To 1/2 C Breadcrumbs |
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