Linguine A La Anne
Linguine A La Anne combines tender pasta with a creamy mushroom and ham sauce, topped with crunchy croutons for a hearty, savory meal perfect for family dinners.
Ingredients
- 12 oz. linguine ⓘ
- 2 Tbsp. margarine ⓘ
- 2 Tbsp. flour ⓘ
- 1/2 tsp. salt ⓘ
- 12 oz. can evaporated skim milk ⓘ
- 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 ⓘ
Instructions
- Cook linguine in boiling water until al dente, then drain and return to the pot.
- While linguine cooks, melt margarine in a medium saucepan over low heat.
- Stir in flour and salt, then add evaporated skim milk, bringing to a boil while stirring constantly.
- Boil and stir for 1 minute until slightly thickened.
- Add mushroom liquid, water, and chicken bouillon cube; cook over medium heat, stirring constantly, until bubbly and slightly thickened.
- Add 2 cups of the sauce and mushrooms to the cooked linguine, tossing to combine.
- Spoon the mixture into a 13 x 9 x 2-inch baking dish, pressing it up the sides and creating a slight hollow in the center.
- Bake at 400°F (204°C) for 20 minutes.
- Before serving, sprinkle seasoned croutons around the edge of the casserole.
Tips & Substitutions
For a creamier sauce, consider adding a splash of heavy cream or a dollop of sour cream. If you're looking for a lighter option, substitute the margarine with olive oil. You can also replace the ham with cooked chicken for a different flavor profile or incorporate seasonal vegetables like zucchini or cherry tomatoes for added freshness.
Serving Suggestions
This dish pairs beautifully with a crisp green salad or garlic bread for a complete meal. For a heartier option, serve alongside roasted vegetables or a side of Italian recipes like Escarole Bean And Ham Soup. Garnish with extra grated Romano cheese and fresh parsley for added flavor before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place in a microwave-safe dish and cover; heat in short intervals, stirring occasionally, until warmed through. Alternatively, reheat in the oven at 350°F (175°C) until hot, adding a splash of water to prevent drying.
Nutrition & Diet Analysis (per serving)
Each serving of Linguine A La Anne contains roughly 1571 calories, with 12g protein, 62g carbohydrates, and 144g fat. It is an excellent source of vitamin C (82% of the Daily Value), iron (24% of the Daily Value), and vitamin A (24% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 2596mg per serving (113% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the dish up to the baking step, cover it tightly with plastic wrap or foil, and refrigerate for up to 24 hours. When ready to bake, simply remove it from the fridge and let it sit at room temperature for about 30 minutes before baking as directed.
What can I use instead of evaporated skim milk?
If you don't have evaporated skim milk, you can substitute it with an equal amount of whole milk or a mixture of regular milk and a tablespoon of cornstarch to thicken. For a dairy-free option, consider using coconut milk or almond milk.
Can I use fresh mushrooms instead of canned?
Absolutely! Fresh mushrooms can be sautéed in a bit of oil before adding them to the sauce. This will enhance their flavor and texture. Use about 8 oz. of sliced fresh mushrooms for a more vibrant dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).