8 oz. vermicelli
¼ cup sliced green onions
1 tablespoon margarine or butter
1 cup milk
4 oz cream cheese, cubed
3 tablespoons chopped parsley or 1-1/2 tsp dried parsley flakes
1/4 teaspoon black pepper
1/4 teaspoon salt (optional)
6 bacon slices, cooked crisply, crumbled
1 tablespoon margarine or butter
1 cup milk
4 oz cream cheese, cubed
3 tablespoons chopped parsley or 1-1/2 tsp dried parsley flakes
1/4 teaspoon black pepper
1/4 teaspoon salt (optional)
6 bacon slices, cooked crisply, crumbled
grated Parmesan cheese
Cook vermicelli according to package directions. Drain, cover and set aside. In small saucepan, sauté green onions in margarine or butter. Add milk, cream cheese, parsley and seasonings. Cook, stirring constantly over low heat until smooth and cheese is melted. Add cooked pasta to pan; toss with cream cheese mixture and bacon. Sprinkle with Parmesan cheese.
bacon recipe courtesy of: Mueller's Pasta, Jersey City, New Jersey
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