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1
Cook linguine in a large pot according to the directions, drain and return to the pot.
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2
While the linguine cooks, melt butter or margarine in saucepan.
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3
Stir in flour and salt, adding evaporated milk.
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4
Bring to a boil, stirring constantly.
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5
Boil and stir one more minute.
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6
Add liquid from the mushrooms, water and bouillon cube.
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7
Cook over medium heat, stirring constantly until slightly thickened and bubbly.
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8
Add 2 cups of sauce and drained mushrooms to linguine, toss until well mixed.
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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.
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10
5Toss ham into remaining sauce, spread it in the center of the linguine.
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11
Sprinkle with Romano cheese, cover with foil, and freeze dish.
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12
Saute red and green bell peppers in vegetable oil until soft, allow to cool.
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13
Place in a 1 quart freezer bag, attach this bag and croutons (also in a 1 quart freezer bag) to dish.
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14
To serve: Thaw dish, peppers and croutons.
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15
Bake dish uncovered in a preheated 400u00b0F oven for 20 minutes.
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16
Before serving, sprinkle croutons around edge of casserole.
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17
Reheat red and green peppers and mound them in the center.
