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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 295.4
  • Total Fat: 8.6 g
  • Cholesterol: 35.4 mg
  • Sodium: 1,303.9 mg
  • Total Carbs: 35.1 g
  • Dietary Fiber: 2.0 g
  • Protein: 20.4 g

View full nutritional breakdown of Linguine a la Anne (OAMC) calories by ingredient
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Linguine a la Anne (OAMC)

Submitted by: PJLITTLEFR63


Number of Servings: 8

Ingredients

    1 12-oz package linguine
    2 tbsp butter/margarine
    2 tbsp all purpose flour
    1/2 tsp salt
    1 12-oz can evaporated skim milk
    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

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 water and bouillon cube. Cook over medium heat, stirring cinstantly until slighly thickened and bubbly.

4. Add 2 cups of sauce to linguine, toss until well mixed. Spoon linguine mixture in to a 13x9x2 inch baking dish, 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.

On serving day: Have Peppers and croutons on hand. Thaw dish, Bake dish uncovered in a preheated 400 degree oven for 20 minutes Saute red and green bell peppers in vegetable oil until soft, ( This could be done when you cook linguine and then allow peppers to cool. Place in a 1 quart freezer bag, attach this bag and croutons in its own 1 quart freezer bag) . Before serving, sprinkle croutons around edge of casserole. Mound red and green peppers in the center. Makes 8 servings.


Number of Servings: 8

Recipe submitted by SparkPeople user PJLITTLEFR63.





TAGS:  Beef/Pork |

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