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Linguine a la Anne Recipe

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This recipe for Linguine a la Anne is from The Mills Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (12 oz) pkg linguine
2 Tbsp margarine or butter
1/2 tsp salt
2 Tbsp all purpose flour
1 (12 oz) can evaporated skim milk
1 (4 oz) can mushroom stems and pieces (reserve liquid)
1 1/3 cups water
1 chicken bouillon cube
4 cups cooked, cubed ham
1/2 cup grated romano cheese
1 sliced red bell pepper
1 sliced green bell pepper
1 Tbsp vegetable oil
1 cup seasoned croutons
Directions:
Directions:
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 the bouillon cube. Cook over medium heat, stirring constantly, until bubbly and slightly thickened.

Add 2 cups of the 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. Heat in oven for 30 minutes at 350 or until heated through. Saute red and green bell peppers in vegetable oil until soft, about 10 minutes. Place peppers in center of casserole and place croutons around outer edge of dish.

 

 

 

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