Recipe By : Once A Month Cooking
Serving Size : 8 Preparation Time :0:00
Categories : Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Linguine
6 c Cooked ham -- cubed (2 lb)
1/2 c Butter
4 oz Canned mushrooms
1/4 c Flour
1 ts Salt
1 1/3 c Water
1 can Evaporated milk
1 Chicken bouillon cube
1/2 c Romano cheese -- grated
1 Red pepper -- sliced, used on serving day
1 Green pepper -- sliced, used on serving day
1 c Croutons -- used on serving day
Cook the linguine according to package directions and drain. Return
it to the pot you boiled it in.
Melt 4 tb butter in a saucepan. Blend in the flour and salt, then the
liquid drained from the mushrooms, the water, evaporated milk, and
bouillon cube. Bring to a boil and stir the sauce a minute or two
until it thickens.
Add 2 cups of the sauce and the drained mushrooms to the linguine and
toss until well mixed. Spoon the linguine mixture into a 13x9" baking
dish, pressing it up the sides to leave a slight hollow in the center
of the dish.
Toss the ham in the remaining sauce and spoon it into the hollow in
the pasta. Sprinkle with Romano cheese and freeze.
When thawed, bake the casserole, uncovered, for 20 minutes at 400 F.
Meanwhile saute the sliced peppers in the remaining butter until
soft. When serving, sprinkle croutons around the edge of the
casserole and mound the center with sauteed red and green peppers.
