Creamy Ham Spaghetti

Submitted by RSL

"This, my friends, is comfort food! This is my adaptation of a recipe originally by The Pioneer Woman, Ree Drummond. Her original recipe calls for chicken instead of ham, which is also good. This is very like a tetrazzini. I have frozen this before baking, then thawed and baked with good results."

 

• Ready In: 50mins
• Ingredients: 9
• Serves: 10

ingredients

• 1⁄2 cup butter, divided
• 16 ounces white mushrooms, sliced
• 1⁄4 cup flour
• 2 cups chicken broth
• 1 1⁄2 cups milk
• 1 cup parmesan cheese, grated
• 12 ounces spaghetti
• 2 cups cooked ham, diced
• 1 cup cheddar cheese, shredded

directions

1. Preheat oven to 350 degrees.
2. Melt 2 T. butter in skillet, add mushrooms, and saute until done. Remove to large bowl.
3. Bring large pot of salted water to boil and cook spaghetti according to package directions.
4. While spaghetti is cooking, melt remaining 6 T. butter in skillet you used for the mushrooms.
5. Add flour and stir to make a roux.
6. Slowly add chicken broth, stirring to avoid lumps.
7. Add milk, and stir to combine.
8. Cook and stir until thickened, then add parmesan cheese.
9. Add sauce to bowl of mushrooms along with cooked spaghetti and ham. Stir to combine well.
10. Pour into 9x13 pan. Sprinkle with cheese and bake, uncovered, for 30 minutes or until hot and bubbly.

Reviews

[Olive]

I had some left over smoked ham that I used in this dish, which gave it a very nice flavor along with the creamy cheesy texture of the casserole. I added a bit of onion and parsley for personal taste, and I also used fettuccine noodles. I baked it covered because we like a creamy cheese texture instead of browned. This is a tasty versatile recipe. Thanks for sharing.

 

[KerfuffleUponWincle]

Very tasty! I prepared the casserole and baked it for 15 minutes, refrigerated it overnight, and reheated it the next day, and I look forward to the leftovers! I would rename this Ham Tetrazzini! Made for Spring PAC 2011 ~