Scallop Noodle Bake
|Finely chopped onion||2 Tablespoon|
|Evaporated milk||1 2⁄3 Cup (26.67 tbs) (Undiluted)|
|Worcestershire sauce||1 Tablespoon|
|Dry mustard||1 Teaspoon|
|Cheddar cheese||8 Ounce, shredded|
|Scallops||1 Pound, cooked and halved|
|Noodles||8 Ounce, cooked, drained|
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.