Preparation / Directions:
Cook linguine according to package directions, adding carrots during the last 5 minutes of cooking. Drain. Meanwhile, melt margarine in a medium saucepan. Add green onion; cook for 1 minute. Stir in cornstarch. Add broth and evaporated milk all at once. Cook, stirring constantly, until thickened and bubbly. Reduce heat; add cheese. Cook and stir until melted. Stir in crab-flavored fish, frozen peas, and the linguine mixture. Divide among four 16-ounce individual casseroles or au gratin dishes. Cook and serve, or freeze according to following directions.
TO SERVE NOW: Preheat oven to 375 degrees. Bake, uncovered, about 12 minutes or until heated through.
TO FREEZE: Cover each casserole with foil. Label and freeze up to 2 months. When ready to serve, set oven to 375 degrees. Bake frozen casseroles, covered for 50 to 55 minutes or until heated through.
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