Linguine A La Anne

• 1 lb. linguine
• 1 stick butter or oleo
• 1/4 c. all-purpose flour
• 1 1/3 c. water
• 1 chicken bouillon cube
• 1 each red or green pepper, sliced
• 6 c. (2 lb.) cooked, cubed ham
• 4 oz. can mushroom pieces
• 1 tsp. salt
• 12 oz. can evaporated milk
• 1/2 c. grated Romano or Parmesan cheese
• 1 c. croutons

1. Cook linguini according to package directions and drain. Return it to the pot you boiled it in.
2. Melt 4 tablespoons of the oleo in a saucepan.
3. Blend in the flour and salt, then the liquid drained from the mushrooms, water, evaporated milk and bouillon cube.
4. Bring to a boil and stir the sauce a minute or two until it thickens.
5. Add 2 cups of the sauce and the drained mushrooms to the linguine and toss until well mixed.
6. Spoon the linguini mixture into a 13 x 9-inch baking dish, pressing it up the sides to leave a slight hollow in the center of the dish.
7. Toss the ham in the remaining sauce and spoon it into the hollow in the pasta. Sprinkle with cheese.
8. Bake the uncovered casserole 20 minutes at 400u0b0.
9. Meanwhile, saute the sliced peppers in the remaining oleo until soft.

linguine, butter, allpurpose, water, chicken, red, mushroom pieces, salt, milk, parmesan cheese, croutons

Taken from www.cookbooks.com/Recipe-Details.aspx?id=217330 (may not work)