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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I don't remember where I found this recipe, but it's a really good one for leftover ham and for OAMC. Instead of the 13x9-inch dish, I usually make it in 2 8x8 dishes. Simple and good. Ingredients:
12 ounces linguine |
2 tablespoons butter |
2 tablespoons all-purpose flour |
1/2 teaspoon salt |
12 ounces evaporated milk |
4 ounces mushrooms |
1 1/3 cups water |
1 chicken bouillon cube |
4 cups cooked ham, cubed |
1/2 cup romano cheese, grated |
1 red bell pepper, sliced |
1 green bell pepper, sliced |
1 tablespoon vegetable oil |
1 cup crouton, seasoned |
Directions:
1. Cook linguine in a large pot according to the directions, drain and return to the pot.
2. While the linguine cooks, melt butter or margarine in saucepan.
3. Stir in flour and salt, adding evaporated milk.
4. Bring to a boil, stirring constantly.
5. Boil and stir one more minute.
6. Add liquid from the mushrooms, water and bouillon cube.
7. Cook over medium heat, stirring constantly until slightly thickened and bubbly.
8. Add 2 cups of sauce and drained mushrooms to linguine, toss until well mixed.
9. Spoon linguine mixture in to a 13x9x2 inch baking dish (may want to grease it), pressing it up to the sides and leaving a slight hollow in the center of the dish.
10. 5Toss ham into remaining sauce, spread it in the center of the linguine.
11. Sprinkle with Romano cheese, cover with foil, and freeze dish.
12. Sauté red and green bell peppers in vegetable oil until soft, allow to cool.
13. Place in a 1 quart freezer bag, attach this bag and croutons (also in a 1 quart freezer bag) to dish.
14. To serve: Thaw dish, peppers and croutons.
15. Bake dish uncovered in a preheated 400ºF oven for 20 minutes.
16. Before serving, sprinkle croutons around edge of casserole.
17. Reheat red and green peppers and mound them in the center.
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