Linguine A La Anne
- Number of Servings: 8
Ingredients
1 12-oz pkg linguine2 T margarine2 T all-purpose flour1/2 tsp salt1 12-oz can evaporated skim milk1 4-oz can mushroom stems & pieces, save liquid1 1/3 c water1 chicken bouillon cube4 c. cooked, cubed ham1/2 c grated Romano cheese1 sliced red bell pepper1 sliced green bell pepper1 T vegetable oil1 c. seasoned croutons
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 boullion cube. Cook over medium heat, stirring constantly, until bubbly and slightly thickened.
Add 2 cups sauce and drained mushrooms to linguine, and toss until well mixed. Spoon linguine mixture into a 13x9x2" 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; cover with foil, and freeze dish. Saute red and green bell peppers in vegetable oil until soft; allow to cool. Put peppers in 1-quart freezer bag; attach this bag and croutons in a 1-quart freezer bag to the dish.
To prepare for serving, thaw dish, peppers and croutons. Bake dish uncovered in a preheated 400 oven for 20 minutes. Before serving, sprinkle croutons around edge of casserole. Reheat sauteed red and green bell peppers, and mound them in the center.
Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user LAJONZ.
Add 2 cups sauce and drained mushrooms to linguine, and toss until well mixed. Spoon linguine mixture into a 13x9x2" 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; cover with foil, and freeze dish. Saute red and green bell peppers in vegetable oil until soft; allow to cool. Put peppers in 1-quart freezer bag; attach this bag and croutons in a 1-quart freezer bag to the dish.
To prepare for serving, thaw dish, peppers and croutons. Bake dish uncovered in a preheated 400 oven for 20 minutes. Before serving, sprinkle croutons around edge of casserole. Reheat sauteed red and green bell peppers, and mound them in the center.
Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user LAJONZ.
Nutritional Info Amount Per Serving
- Calories: 412.9
- Total Fat: 14.1 g
- Cholesterol: 55.5 mg
- Sodium: 1,390.5 mg
- Total Carbs: 45.0 g
- Dietary Fiber: 2.1 g
- Protein: 26.4 g