- 12 oz. linguine
- 2 tbsp. butter
- 2 tbsp. flour
- 1/2 tsp. salt
- 12 oz. evaporated skim milk
- 4 oz. mushrooms
- 1 1/3 cups water (or chicken broth, then skip bouillon)
- 1 cube chicken bouillon (I use "Better Than Bouillon)
- 4 cups cubed ham
- 1/2 cup grated Romano cheese (I usually sub Parmesan)
- 1 sliced red bell pepper
- 1 sliced green bell pepper
- 1 tbsp. oil
- 1 cup croutons
2. While the linguine cooks, melt butter or margarine in saucepan. Stir in flour and salt, adding evaporated milk. Bring to a boil, stirring constantly. Boil and stir one more minute.
3. Add liquid from the mushrooms, water and bouillon cube. Cook over medium heat, stirring constantly until slightly thickened and bubbly.
4. Add 2 cups of sauce and drained mushrooms to linguine, toss until well mixed. Spoon linguine mixture in to a greased 13x9x2 inch baking dish, leaving a slight hollow in the middle.
5. Toss ham into remaining sauce, spread it in the center of the linguine. Sprinkle with Romano cheese, cover with foil, and freeze dish.
6. Saute red and green bell peppers in vegetable oil until soft, allow to cool. Place in a 1 quart freezer bag, attach this bag and croutons (also in a 1 quart freezer bag) to dish.
To serve: thaw dish, peppers and croutons. Bake dish uncovered in a preheated 400 degree oven for 20 minutes. Before serving, sprinkle croutons around edge of casserole. Reheat red and green peppers and mound them in the center. Makes 8 servings.
