Yield: 6 Servings
|-JUDI M. PHELPS|
|1 pack||(16 oz-) linguini or|
|2 cups||Mushrooms; sliced thickly|
|½ cup||Green bell pepper; thinly sliced|
|¼ cup||Red bell pepper; thinly sliced|
|⅓ cup||Green onions including tops; thinly sliced|
|3 tablespoons||Butter of margarine; divided|
|2 larges||Cloves garlic; minced|
|⅔ cup||Whole milk|
|½ teaspoon||Seasoning salt|
|⅓ cup||Dry white wine|
|⅛ teaspoon||White pepper|
|2 cups||Monterey Jack cheese; shredded and divided|
Cook noodles according to package directions and set aside. In a large skillet, saute mushrooms, green and red peppers, and green onions in 2 tablespoons of butter. Cook for 5 minutes, add garlic and stir. Remove vegetables from pan and set aside. In the same pan, melt the remaining butter over medium heat, blend in flour, then gradually pour in milk. Stir until smooth and thickened. Blend in seasoning salt, wine, white pepper, and 1 cup of the shredded cheese. Cook and stir until cheese melts. To the sauce, add the noodles and vegetables. Pour all into a 1-½-quart casserole and top with remaining cheese. Bake, uncovered at 350 degrees F. for 20 minutes until bubbly.
Note: This sauce can be made ahead of time, covered, and refrigerated. Let stand for 20 minutes or so at room temperature before baking. You might need a little more butter, I had to use more than stated in the ingredients; you may get by with the amount listed.
Source: Adapted from a recipe given to me by a friend.
Shared and MM by Judi M. Phelps. jphelps@...