Parmesan, Ham, and Spinach Pasta

This is a great way to serve spinach and to use left-over Christmas ham. I learned the recipe while in the Netherlands, from a French chef. I usually double the recipe because it freezes very well. I have gotten many requests for this recipe. I usually serve it with garlic bread on the side. ENJOY!!

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• 2  medium red onions, diced
• 1  lb button mushroom, sliced
• 3  tablespoons butter (or margarine)
• 7  cups water
• 2  cups cooked ham, cubed
• 2 (10 ounce) packages frozen spinach, thawed and squeezed dry
• 1⁄2-2  cup skim milk
• 8  ounces cream cheese
• 1 -2  tablespoon garlic powder (to taste)
• 1  teaspoon salt
• 1⁄2 teaspoon black pepper
• 1 (10 ounce) can  cream of mushroom soup
• 1⁄2 cup parmesan cheese
• 8  ounces spaghetti noodles

Directions

1. In large skillet on medium heat, saute onions and mushrooms in butter until soft.
2. While mushrooms are cooking, boil 7 cups water in a large sauce pan.
3. Add ham, cooking until heated through to mushroom mixture
4. Add 1/2 cup of milk to ham and mushroom mixture.
5. Add spinach to the skillet, stirring with large spatula until spinach is broken and well mixed.
6. Place cream cheese into spinach mixture and stir until melted.
7. Add garlic powder, mushroom soup, salt and pepper into skillet--stirring until well blended.
8. Simmer, covered, for 10-12 minutes, adding more milk as necessary for consistency to make a sauce to your liking.
9. While sauce is simmering, cook noodles in the other pan until tender. Keep heated.
10. Drain noodles well.
11. Serve noodles with spinach mixture over top.
12. Sprinkle with parmesan cheese just before serving.