Linguine Casserole
A hearty linguine casserole blending ham, mushrooms, and peppers in a creamy Romano cheese sauce, perfect for family dinners and comfort food lovers.
Ingredients
- 12 oz. linguine ⓘ
- 2 Tbsp. margarine ⓘ
- 2 Tbsp. flour ⓘ
- 1/2 tsp. salt ⓘ
- 12 oz. can evaporated 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 pepper
- 1 sliced green pepper ⓘ
- 1 Tbsp. oil ⓘ
- 1 c. seasoned croutons ⓘ
Instructions
- Cook linguine according to package instructions.
- Melt margarine in a medium saucepan over low heat.
- Add flour and salt, stirring constantly; then add evaporated milk.
- Bring to boil, stirring constantly, and boil for 1 minute.
- Add mushroom liquid, water, and chicken bouillon cube; cook until bubbly and slightly thick.
- Mix 2 cups of sauce and mushrooms with cooked linguine; toss until well combined.
- Spread the mixture in a 13 x 9-inch pan.
- Top with sliced red and green peppers, seasoned croutons, and grated Romano cheese.
- Bake at 375°F (190°C) for about 20 minutes or until heated through and golden.
Nutrition & Diet Analysis (per serving)
895
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).