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I got this recipe from Ms. Leah Chase, famed proprietor of Dookey Chase's in New Orleans.  She said it was a Bushalinidish her sister made up and the name of it was made up too. 

Dookey Chase's was pretty much destroyed duing Katrina but a lot of love and hard work has brought that landmark eatery back from the brink.

The aroma that fills your house while this dish  is baking is heavenly and taste is equally divine!

Recipe By     : Dookey Chase
Serving Size  : 8    Preparation Time :1:00
Categories    : Casseroles                       New Orleans/Cajun/Creole
                Main Dishes                      Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         elbow macaroni -- or  your favorite shaped pasta
   4      tablespoons   olive oil
  1/2    pound         Italian sausage -- cut 1/2 inch thick
   1      pound         ham -- cut into small cubes
   2      tablespoons   flour
  1/2    cup           onion -- chopped
  1/2    cup           green pepper -- chopped
   1      teaspoon      oregano
   1      teaspoon      garlic -- minced
   2      tablespoons   tomato paste
   1      cup           diced tomatoes  -- in juice
   2      cups          water
  1/2    cup           mushroom -- sliced
  1/2     teaspoon      black pepper
  1/2     teaspoon      cayenne
   1       tablespoon    parsley -- dry
 1/2     cup           green onion -- chopped
   1      teaspoon      salt
 1/4     cup           Romano cheese -- grated
    1     cup           shredded mozzarella cheese

1.  Cook pasta to just barely al dente, drain and set aside.

2.  Saute sausage and ham in 2 tablespoons of the  oil till browning, about 5 or 6 minutes,  remove with slotted spoon  and set aside.

3.  In the same pan, add the other 2 tablespoons of oil and brown the flour, add onion and cook till onion is clear.  Add green pepper and garlic.  Stir in tomato paste keep stirring so the tomato paste doesn't stick.  Add tomatoes, water, oregano and pepper, cayenne and parsley and salt.  

4.  Return meat to sauce and simmer 15 minutes.   Add mushrooms and green onion and cook 5 minutes.

Mix the pasta in well.

5.  Put in a 13 x 9 casserole dish sprayed with pan spray and sprinkle with cheeses.

Bake at 375 for 20 minutes or till bubbly and top is browning.

I served this with a green salad and some crusty bread when I made it for a Lunch Special.