Monday, March 1, 2010

Spaghetti, Ham and cheese casserole

I came up with this casserole to feed us during a long weekend at work.


  • 1 16 oz package of spaghetti
  • 1 LB ham
  • 1 onion
  • 1/2 cup butter
  • 1/2 pound mushrooms, sliced
  • 1 TB lemon juice
  • 1/2 cup all purpose flour
  • 1 TB brown mustard
  • paprika
  • 3 1/2 cups chicken broth
  • 1 cup half and half
  • 1 10 oz package frozen spinach
  • 1 cup grated cheddar cheese
  • Cook spaghetti to specified directions.
  • Grease a 13 by 9 baking dish.
  • Meanwhile chop ham into cubes.
  • Drain spaghetti in colander and spread it out evenly in the baking dish.
  • Chop onion.
  • In a sauce pan over medium heat cook onion and mushrooms and lemon juice for 5 minutes and then remove to a medium bowl.
  • In same sauce pan melt remaining butter.
  • When hot stir in flour, 1 TB salt nutmeg and 1/2 teaspoon paprika until mixture is smooth.
  • Gradually stir in chicken broth until liquid is thickened.
  • Add half and half, ham chunks, and chopped spinach and cook over low heat until mixture is heated through.
  • Spoon ham mixture over spaghetti in baking dish.
  • Sprinkle with cheddar cheese and add a little paprika.
  • Bake in a 350 degree oven 30 minutes or until spaghetti and ham mixture are thoroughly heated and surface is golden and bubbly.

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