This recipe is an oldie but goody here at Chez Lenaburg. It comes from one of my favorite cookbooks of all time, Once-A-Month-Cooking by Mimi Wilson and Mary Beth Lagerborg. You can tell I use it at least once a week with it’s stained pages and bent binding. Awesome cookbook! This recipe is perfect for leftover ham. I also add in asparagus, broccoli or any other green veggie I can find.
Linguine a la Anne (with a Mary twist)
adapted from the recipe by Mimi Wilson and Mary Beth Lagerborg
1 (12-ounce) package linguine
2 tablespoons butter/margarine
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 (12-ounce) can evaporated skim milk
1 (4-ounce) can mushrooms stems and pieces (I use fresh)
1 1/3 cups chicken broth
4 cups cooked, cubed ham
1/2 cup grated Romano cheese
1 sliced red bell pepper
1 sliced green bell pepper
1 tablespoon vegetable oil
1 cup mozzarella or monetary jack cheese (for topping)
Cook linguine in a large pot according to package directions, drain, and return to pot. While linguine cooks, melt butter/margarine in a sauce pan over low heat. Stir in flour and salt, adding evaporated milk. Bring to a boil, stirring constantly. Boil and stir, 1 minute. Add reserved liquid from mushrooms and chicken broth. Cook over medium heat, stirring constantly, until sauce is bubbly and slightly thickened, about 10 minutes.
Saute peppers and any other veggies you wish to add. Combine with mushrooms, sauce and pasta. Place in buttered casserole dish, add topping, bake at 350 for about 30 minutes or cheese is bubbling.
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