Linguine a la Anne
3 cups cooked diced ham (1 lb)
1/4 cup margarine
1 can mushrooms
1/8 cup flour
1/2 teaspoon salt
3/4 cup water
6 fluid ounces evaporated milk
1 chicken boullion cube
1/4 cup grated romano cheese
1 green pepper, sliced
1 cup croutons
Cook linguine and drain. Melt 2 T. butter in saucepan. Blend in flour and salt, liquid from mushrooms, water, milk and boullion. Bring to boil and stir till it thickens. Toss half of sauce with linguine till mixed. Put in 8x8 casserole, pushing up sides. Toss ham with remaining sauce and spoon into hollow. Sprinkle with cheese and bake 20 min at 400. Saute peppers in butter til soft. (I skipped cooking the peppers 'cause my family likes 'em better raw.) Garnish casserole with peppers and croutons.
Enjoy!
Korrina
No comments:
Post a Comment