Ham Tetrazzini

This is a favorite dish from my childhood. I don't know where my mother got the recipe, but it is obviously a variation on the more familiar Turkey Tetrazzini.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 4  ounces  vermicelli, broken into 2 inch pieces
• 1 (4 ounce) can mushrooms
• 1  small onion, finely chopped
• 4  tablespoons margarine
• 1⁄4 cup flour
• 1⁄2 teaspoon dry mustard
• 1 1⁄2 cups milk
• 2  chicken bouillon cubes
• 2  cups ham, cut into bite-sized pieces
•  parmesan cheese

Directions

1. Cook vermicelli according to package directions; return to pan.
2. Drain liquid from mushrooms and add enough water to make 1 cup; dissolve the bouillon cubes in this liquid.
3. In a medium saucepan, saute the onion in the margarine until soft.
4. Stir in flour and mustard; cook, stirring constantly, just until bubbly.
5. Stir in the milk and the mushroom liquid mixture.
6. Cook and stir until the sauce thickens and boils for 1 minute.
7. Pour sauce over vermicelli, then stir in mushrooms and ham.
8. Pour into a baking dish that has been sprayed with nonstick spray.
9. Sprinkle with Parmesan. (Amount to taste, but I think it tastes best with the top surface of the casserole pretty much covered.)
10. Bake at 350° about 1/2 hour, or until bubbly hot.