Preheat the over to 425 Deg. F. Cook the noodles according to the
package directions, drain thoroughly in a colander, and set aside.
Meanwhile, drain the oysters, reserving the liquor and set both aside.
Melt 3 tablespoons of the butter in a 1-quart saucepan over moderate
heat. Add the onion and green pepper, and cook, uncovered, for 5
minutes, or until the onion is soft.
Blend in the flour with a wire whisk, then add the milk, and stir
vigorourly until the mixture is thickened and smooth--about 3 minutes.
Add the oyster liquor, salt, black pepper, and cayenned pepper.
Place half the noodles in a butter 1-1/2 quart casserole, cover with the
oysters, then add the remaining noodles. Pour the sauce over all, top
with the bread crumbs, dot with the remaining 3 tablespoon of butter,
and bake, uncovered for 15 minutes or until brown and bubby.
