Linguine A La Anne

1 12-oz pkg linguine
2 T margarine
2 T all-purpose flour
1/2 tsp salt
1 12-oz can evaporated skim milk
1 4-oz can mushroom stems & pieces, save liquid
1 1/3 c water
1 chicken bouillon cube
4 c. cooked, cubed ham
1/2 c grated Romano cheese
1 sliced red bell pepper
1 sliced green bell pepper
1 T vegetable oil
1 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.