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Portabella and Penne Casserole Recipe

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This recipe for Portabella and Penne Casserole, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shirley Madden (Skylar Brown's Grandma)
Added: Saturday, October 11, 2008


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

Preheat oven to 350. 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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