BAKED VERMICELLI

      Title: BAKED VERMICELLI
  Categories: Cheese, Italian, Pasta
       Yield: 1 Servings
  
       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
  
   Preheat oven to 375 degrees.
   
   Cook vermicelli according to package directions. Drain and place into
   a baking dish that has been buttered, oiled or sprayed with cooking
   spray.
   
   Melt butter in a sauce pan, and add onions and saute until
   transparent. Add flour to make a roux and cook for about 3 or 4
   minutes. Add the milk and stir until hot. Remove about a cup of the
   milk and set aside. Add the cheeses to the saucepan and continue
   stirring untill the cheese has melted. Add the spices. Gradually add
   the eggs to the cooled reserved milk and beat until the eggs are
   incorporated. Stirring continuously, add the eggs to the saucepan a
   little at a time. Continue stirring and cook until the sauce begins
   to thicken. Pour the cheese sauce over the vermicelli and sprinkle
   withe the breadcrumbs. Bake for 30 minutes or until brown on top.
   
   For a really neat looking dish, do a crust of breadcrumbs by layering
   the bottom and sides of the baking dish with beaten egg followed by a
   layer of breadcrumbs. Repeat several times. Then bake and unmold onto
   a serving plate.
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