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Pasta: Linguine Ala Anne

Source of Recipe

TNT Recipeletter


List of Ingredients

12 ounces linguine -- cooked and drained
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
12 ounces evaporated skim milk
3/4 cup mushrooms -- sliced
1 1/2 cups water
1 chicken bouillon cube
4 cups cooked ham -- cubed
1/2 cup Romano cheese -- grated
1 green bell pepper -- sliced
1 red bell pepper -- sliced
1 tablespoon corn oil
1 cup seasoned croutons



Recipe

Cook linguine and drain.

In medium saucepan, melt butter and saute mushrooms. Add flour, salt
and evaporated milk. Bring to a boil, stirring constantly. Boil and
stir 1 minute. Add liquid from mushrooms, water and bouillon cube.
Cook over medium heat, stirring constantly, until bubbly and slightly
thickened.

Add 2 cups sauce and drained mushrooms to linguine and toss until well
mixed. Spoon linguine mixture into 9 x 13 pan that has been sprayed
with nonstick cooking spray. Press linguine up to sides leaving a
hollow in center.

Toss ham in remaining sauce; spread it in the center of the linguine.
Sprinkle with Romano cheese; cover with foil and freeze.

Saute red and green bell peppers in vegetable oil until soft and allow
to cool. Put peppers in 1-quart freezer bag and add to the dish. Put
croutons in freezer bag.

Serving: Thaw dish, peppers and croutons. Preheat oven to 400 degrees
F. Bake, uncovered, for 20 minutes. Before serving, sprinkle croutons
around edge of casserole. Reheat sauteed red and green bell peppers
and mound them in center. Serves 8.