1 (12 oz.) pkg. linguine
2 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
1 (12 oz.) can evaporated skim milk
1 (4 oz.) can mushroom stems and pieces, save liquid
1 1/3 c. water
1 chicken bouillon cube
4 c. cooked, cubed ham
1/2 c. grated Romano cheese
1 sliced red bell pepper and green bell pepper
1 tbsp. vegetable oil
1 c. seasoned croutons

Cook linguine in a large pot according to package directions, drain, and return to pot. While linguine cooks, melt butter in a medium saucepan over low heat. Stir in flour and salt, adding milk. Bring to a boil, stirring constantly. Boil and stir 1 minute. Add mushroom liquid, water and bouillon. Cook over medium heat, stirring constantly, until bubbly and slightly thickened. Add 2 cups sauce and drained mushrooms to linguine and toss until well mixed. Spoon linguine mixture into a 13 by 9 by 2 inch pan, pressing it up the sides to leave a slight hollow in center of dish. Toss ham in remaining sauce; spread it in the center of linguine. Sprinkle with cheese. Bake uncovered at 400 degrees for 20 minutes. Before serving, sprinkle croutons around edge of casserole. Saute peppers and mound then in the center. Makes 8 servings.