Linguine A La Anne - cooking recipe

Ingredients

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

Preparation

Cook linguine; drain and return to pot.
While linguine cooks, melt margarine in a medium saucepan over low heat.
Stir in flour and salt, adding evaporated milk.
Bring to a boil, stirring constantly.
Boil and stir 1 minute.
Add liquid from mushrooms, water and bouillon cube.
Cook
over medium heat, stirring constantly, until bubbly and slightly thickened.
Add 2 cups sauce and mushrooms to linguine and toss until well mixed.
Spoon into 13 x 9 x 2-inch baking dish, pressing it up the sides and leave a slight hollow in center of dish.
Bake at 400\u00b0 for 20 minutes. Before serving, sprinkle croutons around edge of casserole.