annej (05/13/82)
This recipe is from Sunset and if a few years old. I've only
made it for brunch, and it was a hit every time. Besides
tasting good, it can be made a day (or even two) ahead--
which is the only way I can deal with fixing a meal in
the morning!
Layered Clam and Noodle Casserole
8 oz. lasagna noodles
2 cans minced clams, 6-1/2 oz. each
1/4 cup butter
1/4 cup flour
8 oz. clam juice (in addition to what's in the cans)
2 cloves garlic, minced or pressed (I always use more)
1/2 t basil
1/2 t oregano
1/4 c finely chopped parsley
3 T lemon juice
pepper
16 oz. cottage cheese or ricotta (I've always used ricotta)
1 pkg. (10 oz) frozen chopped spinach, thawed
1/2 lb. jack cheese, thinly sliced
1/4 c grated Parmesan cheese
Cook noodles, rinse and drain. (Actually, don't do this first,
since the noodles will get sticky if you drain them and
soggy if you don't. I cook them right before I'm ready
to assemble the casserole, but I am quoting the recipe
as given.) Also drain clams and reserve liquid. Melt butter
over medium heat in a 2-3 qt. saucepan. Stir in flour, cook
until bubbly. Remove from heat and gradually stir in clam
liquid and clam juice. Cook, stirring, until mixture boils
and thickens, about 5 minutes. Remove from heat, stir in
clams, garlic, herbs, parsley, lemon juice; add pepper to
taste. Line bottom of greased shallow 3-qt. dish with
1/3 noodles. (Use the same sort of dish you'd use for
lasagna--13 x 9 x 2 or whatever.) Spoon cottage cheese
or ricotta evenly over noodles and top with 1/3 clam sauce.
Add second layer of noodles. Squeeze thawed spinach to
remove water, arrange over noodles. Arrange 1/2 of the
jack cheese over the top, then spread with 1/2 of the
remaining clam sauce. Add rest of noodles, jack cheese,
and clam sauce. If made ahead, cover and refrigerate.
Sprinkle Parmesan cheese lightly over top and bake,
uncovered, in 350 degree over for 30 minutes, 45 if
chilled. Let stand 10 minutes before serving.
Makes 6-8 servings. (Actually, if it's for brunch
and you have other goodies, it feeds twice that many.)
-- Anne Jacko (teklabs!tekid!annej)