Cook linguini as directed in salted water. Break the pasta into smaller pieces when adding to the water. Drain.

In a saucepan on medium-high heat, melt the butter and add flour. Whisk the roux together until bubbly. Cook for another 2 minutes to minimize the flour taste later on.

Whisk in the chicken broth and cook until thickened.

Lower the heat and add the cream, mushrooms, salt, pepper, and cheeses. Continue to cook until cheese is melted, stirring often.

Add the cooked pasta and the green onions and pour into a casserole dish. Sprinkle a little extra cheese on top.

Bake in 350 degree oven for 30 minutes or until bubbly and lightly browned.

In a large skillet, brown the ground beef with the onion and celery until the beef is browned and the vegetables soft. Season with salt and pepper.

Lower the heat and add the tomato soup, brown sugar, mustard and Worcestershire sauce. Once slightly bubbly, simmer for 5 or so minutes while preparing the pasta.

Boil the pasta as directed. Don't overcook - you want the pasta to have a slight 'bite'. Drain.

Combine the pasta and the beef/tomato mixture. Stir in the cheese.

Serve with a good sprinkle of parmesan cheese.

Mix butter and sugar on low to medium speed until creamy.

Add eggs, one at a time.

In a separate bowl, combine the dry ingredients (baking soda, salt, and flour). Slowly add to wet ingredients.

Add the buttermilk, vanilla, pecans (if desired) and mashed bananas. Mix until just combined. Try not to overmix.

Pour batter into a greased loaf pan.

Bake at 350 degrees for up to 1 1/2 hours or until a toothpick comes clean after insertion.