Ziti Casserole 3

1. Trim and remove stems from mushrooms.
2. Quarter large mushrooms.
3. Melt 1 tablespoon of butter or margarine in a large skillet over moderate heat.
4. Stir-fryi mushrooms caps and stems 1 minute until coated.
5. Remove.
6. Add 1 tablespoon oil, broccoli and carrots to the skillet.
7. Stiri-fry 1 minute.
8. Add 2 tablespoons of water; cover and cook 3 minutes until vegetables are crisp and tender; drain.
9. Melt 4 tablespoons butter or margarine; stir in 3 tablespoons flour.
10. Cook 2 minutes, stirring once or twice.
11. Continue stirring and slowly add light cream.
12. Increase heat slightly; stir in 1 cup Parmesani and 1 cup sharp Cheddari cheese.
13. Add 1/2 teaspoon salt and 1/4 teaspoon pepper.
14. Stir 2-3 minutes until sauce thickens and bubbles.
15. Gently mix ziti which has been cooked and drained, mushrooms, carrots, broccoli and 1 cup walnuts in large bowl.
16. Add cheese sauce and toss gently.
17. Place into a 2-quart baking dish.
18. Cover tightly with foil and refrigerate.
19. Bakei at 375 degrees for 25 minutes.
20. GOOD DISH TO MAKE AHEAD AND SERVE LATER.