INGREDIENTS

  • 1 (12ounce)package linguine
  • 2 tablespoons butter or margarine
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1 (12ounce)can evaporated milk
  • 1 (4ounce)can mushroom stems and pieces , save liquid
  • 1 1/3 cups water
  • 1 chicken bouillon cube
  • 4 cups cooked cubed ham
  • 1/2 cup grated romano cheese
  • 1sliced red bell pepper
  • 1sliced green bell pepper
  • 1 tablespoon vegetable oil
  • 1 cup seasoned croutons

DIRECTIONS

  1. Cook linguine in a large pot according to the directions, drain and return to the pot.
  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 13×9x2 inch baking dish (may want to grease it), pressing it up to the sides and leaving a slight hollow in the center of the dish.
  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.
  7. 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.