Linguine a la Anne
Yield
4 servingsPrep
30 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pasta, linguine
|
|
| 6 | cups |
ham
cubed(2 pounds) |
*
|
| 1 | stick |
butter
or margarine |
|
| 4 | ounces |
mushrooms, canned
|
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 1 ⅓ | cups |
water
|
|
| 1 | can |
evaporated milk
|
|
| 1 | x |
chicken bouillon cubes
|
*
|
| ½ | cup |
romano cheese
grated |
*
|
| 1 | each |
sweet red bell peppers
used on serving day |
|
| 1 | each |
green bell peppers
used on serving day |
|
| 1 | cup |
croutons
used on serving day |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pasta, linguine
|
|
| 1.4 | l |
ham
cubed(2 pounds) |
*
|
| 113 | g |
butter
or margarine |
|
| 115.6 | ml/g |
mushrooms, canned
|
|
| 59 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 315 | ml |
water
|
|
| 1 | can |
evaporated milk
|
|
| 1 | x |
chicken bouillon cubes
|
*
|
| 118 | ml |
romano cheese
grated |
*
|
| 1 | each |
sweet red bell peppers
used on serving day |
|
| 1 | each |
green bell peppers
used on serving day |
|
| 237 | ml |
croutons
used on serving day |
|
Directions
Cook the linguine according to package directions and drain.
Return it to the pot you boiled it in.
Melt 4 tablespoons of the butter in a saucepan.
Blend in the flour and salt, then the liquid drained from the mushrooms, the water, evaporated milk, and bouillon cube.
Bring to a boil and stir the sauce a minute or two until it thickens.
Add 2 cups of the sauce and the drained mushrooms to the linguine and toss until well mixed.
Spoon the linguine mixture into a 13X9 inch baking dish , pressing it up the sides to leave a slight hollow in the center of the dish.
Toss the ham in the remaining sauce and spoon it into the hollow in the pasta.
Sprinkle with Romano cheese and freeze. When thawed, bake the casserole, uncovered, for 20 minutes at 400. Meanwhile sauté the sliced peppers in the remaining butter until soft. When serving, sprinkle croutons around the edge of the casserole and mound the center with sautéed red and green peppers.
