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Thread: Veggie Casserole Bake
08-10-2007, 10:52 PM #1
Veggie Casserole Bake
6 Tablespoons butter
1 Pound white mushrooms, trimmed and sliced inch thick
1/2 Cup all-purpose flour
3 Cups milk
1 can (14.5 ounces) reduced-sodium chicken broth
3/4 Cup dry white wine
3 Cups grated Parmesan cheese
1/2 Teaspoon dried thyme leaves
1 Pound linguine, broken in half
1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
1 package (10 ounces) frozen peas, thawed and drained
Preheat oven to 400. Bring a large pot of salted water to a boil (for
pasta). In a large saucepan, melt 2 tablespoons butter over high
heat. Add mushrooms, and season with salt and pepper. Cook, tossing
frequently, until tender and browned, 8 to 10 minutes. Transfer to a
bowl, and set aside.
Make sauce: In same saucepan, melt remaining 4 tablespoons butter
over medium heat. Add flour; cook, whisking, about 1 minute. Whisking
constantly, gradually add milk, broth, and wine. Bring to a boil;
reduce to a simmer, and add 2 cups Parmesan and thyme. Season with
salt and pepper.
Cook pasta 2 minutes less than package instructions for al dente;
drain and return to pot. Add sauce, chicken, peas, and mushrooms.
Toss well to combine. Divide between two shallow 2-quart baking
dishes; sprinkle with remaining Parmesan. Freeze (see below) or bake
until browned, about 30 minutes. Let stand 10 minutes before serving.I'm a Freak!
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