Title: ziti  casserole
 
      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.