1 pound linguine
6 cups cooked ham — cubed(2 pounds)
1 stick butter or margarine
4 ounces canned mushrooms
1/4 cup flour
1 teaspoon salt
1 1/3 cups water
1 can evaporated milk
1 chicken bouillon cube
1/2 cup grated Romano cheese
1 sliced red pepper — used on serving day
1 sliced green pepper — used on serving day
1 cup croutons — used on serving day
Cook the linguine according to package directions and drain. Return it to the p ot you boiled it in.
Melt 4 tablespoons of the butter in a saucepan. Blend in the flour and salt, th en the liquid drained from the mushrooms, the water, evaporated milk, and bouil lon 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 unti l 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 sa ute the sliced peppers in the remaining butter until soft. When serving, sprink le croutons around the edge of the casserole and mound the center with sauteed red and green peppers.
Summary of processes: slice: 1 red and 1 green pepper freeze in: 13 x 9 inch baking dish serve with: spinach salad, beets, croissants