Budget Menu & Dirt Cheap Recipes Dirt Cheap Dinners Veggie Casserole Bake

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      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.

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Budget Menu & Dirt Cheap Recipes Dirt Cheap Dinners Veggie Casserole Bake