Title: Ziti Casserole --291284
Categories: M, A, I, N, D
Yield: 1 servings
6 oz Mushrooms
4 c Broccoli flowerets
1/2 c Thinly sliced carrots
1 lb Ziti
2 c Light cream
4 oz Sharp Cheddar cheese
3 oz Parmesan cheese
1 c Walnuts
Butter or margarine
1/2 ts Salt
1/4 ts Pepper
Trim and remove stems from mushrooms. Quarter large mushrooms. Melt 1
tablespoon of butter or margarine in a large skillet over moderate heat.
Stir-fry mushrooms caps and stems 1 minute until coated. Remove. Add 1
tablespoon oil, broccoli and carrots to the skillet. Stir-fry 1 minute. Add
2 tablespoons of water; cover and cook 3 minutes until vegetables are crisp
and tender; drain. Melt 4 tablespoons butter or margarine; stir in 3
tablespoons flour. Cook 2 minutes, stirring once or twice. Continue
stirring and slowly add light cream. Increase heat slightly; stir in 1 cup
Parmesan and 1 cup sharp Cheddar cheese. Add 1/2 teaspoon salt and 1/4
teaspoon pepper. Stir 2-3 minutes until sauce thickens and bubbles. Gently
mix ziti which has been cooked and drained, mushrooms, carrots, broccoli
and 1 cup walnuts in large bowl. Add cheese sauce and toss gently. Place
into a 2-quart baking dish. Cover tightly with foil and refrigerate. Bake
at 375 degrees for 25 minutes. GOOD DISH TO MAKE AHEAD AND SERVE LATER.
