| Ziti Casserole 7
6 ounces of mushrooms
4 cups of broccoli flowerets
1/2 cup of thinly sliced carrots
1 pound of ziti
2 cups of light cream
4 ounces of sharp Cheddar cheese
3 ounces of Parmesan cheese
1 cup of walnuts
Butter or margarine
1/2 teaspoon of salt
1/4 teaspoon of pepper |
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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 375ºF. for 25 minutes.
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