Linguine A'La Anna

• 1 (12 oz.) pkg. linguine
• 2 Tbsp. margarine
• 2 Tbsp. flour
• 1/2 tsp. salt
• 1 (12 oz.) can evaporated milk
• 1 (4 oz.) can mushrooms (stems and pieces)
• 1 1/3 c. water
• 1 cube chicken bouillon
• 4 c. cooked, cubed ham
• 1/2 c. grated Romano cheese
• 1 sliced bell pepper
• 1 Tbsp. vegetable oil
• 1 c. seasoned croutons

1. Cook linguine as directed and drain.
2. Melt margarine in saucepan over low heat.
3. Stir in flour and salt, adding evaporated milk.
4. Bring to boil, stirring constantly.
5. Boil 1 minute.
6. Add liquid from mushrooms, water and bouillon cube.
7. Cook over medium heat, stirring constantly, until bubbly and slightly thickened. Add 2 cups sauce and mushrooms to linguine; toss well.
8. Spoon linguine mixture into 13 x 9 x 2-inch baking dish, pressing up the sides to leave a slight hollow in center of dish.
9. Toss ham in remaining sauce; spread it in center of linguine.
10. Sprinkle with Romano cheese.
11. Saute red and green peppers in vegetable oil until soft; cool.
12. Bake linguine in preheated 400u0b0 oven.
13. Before serving, sprinkle croutons around edge.
14. Reheat peppers and mount them in center.
15. Makes 8 servings.

linguine, margarine, flour, salt, milk, mushrooms, water, chicken bouillon, romano cheese, bell pepper, vegetable oil, croutons

Taken from www.cookbooks.com/Recipe-Details.aspx?id=907366 (may not work)