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Portabella and Penne Casserole Recipe

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This recipe for Portabella and Penne Casserole is from McKee Cooks, 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:  
1/2 lb. penne pasta, cooked and drained
1/2 lb. Portabella mushrooms, sliced thin
2 T. vegetable oil
1/2 c. margarine
1/4 c. flour
1 lg. clove garlic, minced
1/2 t. dried basil leaves, crumbled
2 c. milk
2 c. shredded Jack or mozzarella cheese, divided
1/4 c. soy sauce
10 oz. frozen cut leaf spinach, thawed and coarsely chopped
Directions:
Directions:
Preheat oven to 350º. Saute mushrooms in hot oil 1 minute; remove. Melt margarine in same pan. Add flour, garlic and basil; stir until smooth. Gradually add milk; cook until thickened. Stir in 1 cup cheese. Remove from heat; add soy sauce. Add mushrooms, spinach and penne; stir until all ingredients are evenly coated with sauce. Turn into greased 9x12 baking pan. Sprinkle with 1 cup cheese. Bake 20 minutes.

 

 

 

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