#3269 - Baked Linguine

(by Shirley McNevich)

8oz. raw linguine
1 tsp. salt
2 cups bite sized cooked ham pieces (more if you wish)
1 - 10.75oz. can Campbell's cream of mushroom soup
2 1/2 cups shredded Swiss cheese
8oz. Breakstone's sour cream
1 onion (chopped)
2 TBSP melted butter
4 slices buttered bread (broken into bite sized pieces)
ground black pepper (optional)

Break linguine in half, then cook it according to box directions with the 1 tsp. salt. Drain the linguine but DO NOT rinse. In a bowl add ham pieces, cream of mushroom soup, 2 cups shredded Swiss cheese, sour cream, chopped onions and melted butter--stir to mix. Optional--add ground black pepper to your taste--stir to mix. Add drained linguine--stir to mix. Spread the mixture into a greased 9 x 13 glass baking dish. Cover the dish with foil and bake at 350 degrees for 35-40 minutes. Remove from oven and take off/discard the foil. Spread the last 1/2 cup of shredded Swiss cheese over the top. Place the buttered bread pieces all over the top. Return to oven uncovered and bake until buttered bread is browned and crispy.

#2856 - Vegetable Primavera

(by Shirley McNevich)

1/4 cup butter
1 envelope Lipton recipe secrets vegetable soup
2 TBSP grated Parmesan cheese + extra for sprinkling
1 1/2 cups milk
1 1/2 tsp. flour
8oz. of linguine OR spaghetti (cooked and drained according to package directions--do NOT rinse)

In a saucepan over medium heat add butter--melt. Add soup mix and flour--stir. Slowly add milk--cook/stir until boiling, then turn heat back to simmer. Simmer and stir until vegetables are tender and mixture thickens. Remove from heat--add 2 TBSP Parmesan cheese--stir to mix. Pour the sauce over the drained pasta--toss to coat. When serving, top with extra Parmesan cheese if you wish.

#2089 - Sausage and Linguine Pasta Salad

(by Shirley McNevich)

1lb. sausage (cut into coin shaped pieces)
1 or 2 green bell peppers (diced)
1 or 2 red bell peppers (diced)
3oz. black olives (drained and cut into small pieces)
1 - 8oz. frozen peas (thawed and drained)
olive oil
2 cups uncooked linguine pasta
1 cup Italian dressing
garlic powder
oregano

Cook and drain pasta according to box directions--do not rinse. In a skillet over medium heat add a little olive oil, sausage pieces, diced peppers--cook/stir until sausage is browned and peppers are tender. Remove from heat--cool to room temperature. Add olives and peas--stir. In a bowl add drained pasta, sausage mixture, Italian dressing, a pinch of garlic powder and a pinch of oregano--toss to coat and mix. Refrigerate until cold.

#1599 - Linguine and Broccoli

(by Kim [Knecht] Bickel - friend)

8oz. raw linguine noodles
1 cup fresh broccoli (cut into bite sized pieces)
2 TBSP butter
1lb. skinless/boneless chicken breasts (cut into bite sized pieces)
1 - 10.75oz. can Campbell's cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/2 tsp. pepper
salt and pepper

Sprinkle both sides of the chicken breasts with salt and pepper (to your taste)--cut the chicken into bite sized pieces. In a skillet over medium heat add butter--melt. Add chicken pieces--cook until no longer pink inside. In a large saucepan add water, salt and linguine and cook according to package directions. When linguine has 5 minutes left to cook, add the broccoli pieces. When linguine and broccoli are done, drain but do not rinse. In the skillet with the chicken pieces add milk, mushroom soup, Parmesan cheese and 1/2 tsp. pepper--stir. Add linguine/broccoli mixture to chicken mixture--stir and cook over medium heat until hot.

#727 - Chicken and Broccoli Alfredo

(by Shirley McNevich)

1/2 of an 8oz. package of linguine pasta
1 cup fresh or frozen broccoli (cut into bite sized pieces)
2 TBSP butter
1lb. cubed skinless, boneless chicken breasts
1 - 10.75oz. can Campbell's cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp. pepper
1/2 tsp. salt

Cook the linguine according to package directions. During the last 4 minutes of cooking the linguine, add the chopped broccoli. Drain the pasta/broccoli--set aside. In a skillet, melt the butter with the pepper and salt. Brown the cubed chicken in the butter--cook and stir until chicken is cooked and browned. Add the soup, milk, and Parmesan cheese to the chicken in the skillet--stir. Add the linguine/broccoli to the chicken mixture--stir. Stir and heat until hot--serve. After putting on plates, sprinkle with extra Parmesan cheese.