8 oz. linguine, broken
1 (10 oz.) pkg. frozen cut broccoli

In a large saucepan prepare linguine according to package directions. Meanwhile, run hot water over frozen broccoli in a colander until separated. Cut up any large pieces of broccoli. To drain cooked linguine, pour linguine and cooking liquid over broccoli in the colander. Return linguine with broccoli to the saucepan.

2 c. sliced fresh mushrooms
1 tbsp. butter

Meanwhile, in a heavy saucepan, cook mushrooms in butter until jut tender. Toss with linguine-broccoli mixture. Cover and keep warm.

2 tbsp. butter
2 tbsp. all-purpose flour
1 tbsp. dried minced onion
1 tsp. dry mustard
1 tsp. Worcestershire sauce
Dash ground red pepper
1 1/2 c. milk
1 1/2 c. shredded sharp American cheese (6 oz.)

For sauce, in the same saucepan melt butter. Stir in flour, onion, mustard, Worcestershire sauce and red pepper. Add milk all at once. Cook and stir until mixture is thickened and bubbly. Cook and stir for 1 minute more. Stir in cheese until melted. Toss with linguine mixture. Makes 4 servings.