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I don't remember where I found this recipe, but it's a really good one for leftover ham and for OAMC. Instead of the 13x9-inch dish, I usually make it in 2 8x8 dishes. Simple and good.
- 12 ounces linguine
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1⁄2 teaspoon salt
- 12 ounces evaporated milk
- 4 ounces mushrooms
- 1 1⁄3 cups water
- 1 chicken bouillon cube
- 4 cups cooked ham, cubed
- 1⁄2 cup romano cheese, grated
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 tablespoon vegetable oil
- 1 cup crouton, seasoned
- Cook linguine in a large pot according to the directions, drain and return to the pot.
- While the linguine cooks, melt butter or margarine in saucepan.
- Stir in flour and salt, adding evaporated milk.
- Bring to a boil, stirring constantly.
- Boil and stir one more minute.
- Add liquid from the mushrooms, water and bouillon cube.
- Cook over medium heat, stirring constantly until slightly thickened and bubbly.
- Add 2 cups of sauce and drained mushrooms to linguine, toss until well mixed.
- 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.
- 5Toss ham into remaining sauce, spread it in the center of the linguine.
- Sprinkle with Romano cheese, cover with foil, and freeze dish.
- Sauté red and green bell peppers in vegetable oil until soft, allow to cool.
- Place in a 1 quart freezer bag, attach this bag and croutons (also in a 1 quart freezer bag) to dish.
- To serve: Thaw dish, peppers and croutons.
- Bake dish uncovered in a preheated 400ºF oven for 20 minutes.
- Before serving, sprinkle croutons around edge of casserole.
- Reheat red and green peppers and mound them in the center.