Veggie Casserole Bake- Dirt Cheap Dinners

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

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  1. #1
    Deal GURU
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    Default 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
    Directions
    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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