Carp Casserole #2

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1 lb Carp meat
1 small onion finely diced
8 ounces pasta
8 slices bacon
1 tsp. Garlic powder
1 tsp. crushed oregano
1/2 tsp. pepper
1 package prepared white sauce
1 cup Parmesan cheese
1 tbsp. Sugar
1 cup heavy cream

[left]Cook pasta according to package
directions; drain and keep warm. Cook bacon
until crisp. Drain, reserving about 2 tablespoons
bacon fat.

Use bacon fat to sauté onion, garlic, sugar and
oregano. Drain off fat.

Prepare white sauce Mix Sauce, Parmesan cheese,
garlic, sugar and onion, Crumble up bacon and
add to mix. Stir in Alaska canned Carp and
cream; heat through.

Serve over hot cooked pasta.

Makes 4 servings.
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