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291284 Ziti Casserole


6 oz mushrooms
4 cup broccoli flowerets
1/2 cup thinly sliced carrots
1 lb ziti
2 cup light cream
4 oz sharp cheddar cheese
3 oz parmesan cheese
1 cup walnuts
1 butter or margarine
1/2 tsp salt
1/4 tsp 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


Servings: 1



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