Romano Ham Linguine

12 oz linguine

2 T flour

12 oz evaporated milk

1 1/3 c water

4 c cooked ham, cubed

1 red bell pepper, sliced

2 T butter

1/2 t salt

4 oz mushrooms

1 chicken bouillon cube

1/2 c romano cheese, grated

1 T veg oil

Melt butter in saucepan, stir in flour and salt, adding evaporated milk. Bring to a boil, stirring constantly. Boil and stir one more minute. Add liquid from mushrooms, water and bouillon cube. Cook over medium heat, stirring constantly until slightly thickened and bubbly. Add ramono cheese and stir until melted and smooth. Add ham and mushrooms. Cool and place in freezer bag. To serve, thaw and reheat. Serve over linguine.