Title: Ziti Casserole --291284
Categories: Blank
Yield: 1 Servings
| 6 | oz | Mushrooms |
| 4 | c | Broccoli flowerets |
| 1/2 | c | Thinly sliced carrots |
| 1 | lb | Ziti |
| 2 | c | Light cream |
| 4 | oz | Sharp Cheddar cheese |
| 3 | oz | Parmesan cheese |
| 1 | c | Walnuts |
| | | Butter or margarine |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
Trim and remove stems from mushrooms. Quarter large mushrooms. Melt 1
tablespoon of butter or margarine in a large skillet over moderate heat.
Stir-fry mushrooms caps and stems 1 minute until coated. Remove. Add 1
tablespoon oil, broccoli and carrots to the skillet. Stir-fry 1 minute. Add
2 tablespoons of water; cover and cook 3 minutes until vegetables are crisp
and tender; drain. Melt 4 tablespoons butter or margarine; stir in 3
tablespoons flour. Cook 2 minutes, stirring once or twice. Continue
stirring and slowly add light cream. Increase heat slightly; stir in 1 cup
Parmesan and 1 cup sharp Cheddar cheese. Add 1/2 teaspoon salt and 1/4
teaspoon pepper. Stir 2-3 minutes until sauce thickens and bubbles. Gently
mix ziti which has been cooked and drained, mushrooms, carrots, broccoli
and 1 cup walnuts in large bowl. Add cheese sauce and toss gently. Place
into a 2-quart baking dish. Cover tightly with foil and refrigerate. Bake
at 375 degrees for 25 minutes. GOOD DISH TO MAKE AHEAD AND SERVE LATER. By
Gerald Edgerton on May 18, 1996