Linguine A La Anne

1. 1

   Cook linguini according to package directions and drain. Return it to the pot you boiled it in.

2. 2

   Melt 4 tablespoons of the oleo in a saucepan.

3. 3

   Blend in the flour and salt, then the liquid drained from the mushrooms, water, evaporated milk and bouillon cube.

4. 4

   Bring to a boil and stir the sauce a minute or two until it thickens.

5. 5

   Add 2 cups of the sauce and the drained mushrooms to the linguine and toss until well mixed.

6. 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. 7

   Toss the ham in the remaining sauce and spoon it into the hollow in the pasta. Sprinkle with cheese.

8. 8

   Bake the uncovered casserole 20 minutes at 400u00b0.

9. 9

   Meanwhile, saute the sliced peppers in the remaining oleo until soft.

* Per serving · 4 servings · Values may vary.