Linguine A La Anne

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Aug. 19, 2010


Linguine 12 Ounce (1 Package)
Margarine 2 Tablespoon
All purpose flour 2 Tablespoon
Salt 1/2 Teaspoon
Evaporated skim milk 12 Ounce (1 Can)
Canned mushroom stems and pieces 4 Ounce (1 Can, Save Liquid)
Water 1 1/3 Cup (21.33 tbs)
Chicken bouillon cube 1
Cooked cubed ham 4 Cup (64 tbs)
Grated romano cheese 1/2 Cup (8 tbs)
Sliced red bell pepper 1
Sliced green bell pepper 1
Vegetable oil 1 Tablespoon
Seasoned croutons 1 Cup (16 tbs)


Cook linguine in a large pot according to package directions, drain, and return to pot.

While linguine cooks, melt margarine in a medium saucepan over low heat.

Stir in flour and salt, adding evaporated milk.

Bring to a boil, stirring constantly.

Boil and stir 1 minute.

Add liquid from mushrooms, water and boullion 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 a 13x9x2-inch baking dish, pressing it up the sides to leave a slight hollow in center of dish.

Toss ham in remaining sauce; spread it in the center of the linguine.

Sprinkle with Romano cheese; cover with foil, and freeze dish.

Saute red and green bell peppers in vegetable oil until soft; allow to cool.

Put peppers in 1-quart freezer bag; attach this bag and croutons in a 1-quart freezer bag to the dish.

To prepare for serving, thaw dish, peppers and croutons.

Bake dish uncovered in a preheated 400° oven for 20 minutes.

Before serving, sprinkle croutons around edge of casserole.

Reheat sauteed red and green bell peppers, and mound them in the center.

Recipe Summary