Linguine A'La Anna - cooking recipe

Ingredients

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

Preparation

Cook linguine as directed and drain.
Melt margarine in saucepan over low heat.
Stir in flour and salt, adding evaporated milk.
Bring to boil, stirring constantly.
Boil 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; toss well.
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.
Toss ham in remaining sauce; spread it in center of linguine.
Sprinkle with Romano cheese.
Saute red and green peppers in vegetable oil until soft; cool.
Bake linguine in preheated 400\u00b0 oven.
Before serving, sprinkle croutons around edge.
Reheat peppers and mount them in center.
Makes 8 servings.