|Linguine||12 Ounce (1 Package)|
|All purpose flour||2 Tablespoon|
|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.