"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Linguine Casserole Recipe

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This recipe for Linguine Casserole, by , is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeanne Galladora - Human Resources
Added: Saturday, January 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 (16 oz.) pkg. linguine, boiled and drained
1 stick margarine
1 bell pepper, chopped
1 onion, chopped
1 clove minced garlic
1 1/2 cans cream of mushroom soup
1 1/2 c. shredded cheddar cheese
3/4 c. milk
Tony's (to taste)
1 1/2 lbs. cooked chicken breast, diced
1 lb. tasso or smoked sausage, diced

Directions:
Directions:
Saute onions, bell pepper and garlic in margarine. Add cooked chicken and tasso or sausage. (Or - if using shrimp or crawfish, add raw seafood and cook for 5 minutes).

Add cheese, milk and soup - season with Tony's. Mix with cooked noodles and pour into greased casserole dish. Top with additional cheese if desired. Bake at 350F for 20 minutes or until bubbly.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
You can also make this recipe with 2 lbs. of shrimp or crawfish, instead of chicken.

This recipe freezes well. Just cover and freeze before baking. When ready to use, defrost slightly and bake at 350F until heated through and bubbly.

 

 

 

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