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Linguine Alia Maria Teresa

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  Linguine/Spaghetti 7 Pound
  Diced cooked ham/1 pound canned ham, diced 4 Cup (64 tbs)
  Butter/Margarine 6 Tablespoon
  Canned mushrooms 4 Ounce (Sliced Or Chopped)
  All purpose flour 4 Tablespoon
  Salt 1 Teaspoon
  Evaporated milk 14 1⁄2 Ounce
  Instant chicken broth/1 teaspoon granulated chicken bouillon 7 Cup (112 tbs)
  Water 1 1⁄3 Cup (21.33 tbs)
  Grated romano cheese 1⁄2 Cup (8 tbs)
  Sweet red pepper To Taste
  Green pepper 1
  Butter/Margarine 1 Tablespoon (For Peppers)
  Croutons 1 Cup (16 tbs)

1 Cook linguine in a kettle, following label di-rections; drain; return to kettle.
2 While linguine cooks, brown ham slightly in the 6 tablespoons butter or margarine in a large saucepan; remove with slotted spoon to a small bowl.
3 Drain mushroom liquid into a cup; reserve mushrooms for Step 4.
Blend flour and salt into drippings in saucepan; cook, stirring constantly, just until bubbly.
Stir in mushroom liquid, milk, chicken broth and water.
Continue cooking and stirring until sauce thickens and bubbles 1 min-ute.
4 Add 2 cups of the sauce and reserved mushrooms to drained linguine; toss to mix.
Spoon into a shallow 10-cup baking dish, pressing linguine up sides of dish to leave a hollow in center.
Add reserved ham to remain-ing sauce, blending well.
Spoon into hollow in pasta.
Sprinkle with Romano cheese.
5 Bake in hot oven (400°) for 20 minutes, or until bubbly.
6 Meanwhile, halve, seed and slice peppers; saute in the 1 tablespoon butter or margarine until soft in a small skillet; keep warm.
7 Sprinkle croutons around edge of casserole and mound sauteed peppers in the center.

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Linguine Alia Maria Teresa Recipe