Baked Cheesy Ham and Spaghetti Casserole
photo by Olive
- Ready In:
- 1hr 4mins
- Ingredients:
- 17
- Yields:
-
4-6 Individual Servings
- Serves:
- 4-6
ingredients
- 1 1⁄2 cups ham, diced (if you don't have leftover ham, buy a couple slices of baked ham from the grocery deli 3/4-inch thic)
- 8 ounces linguine, broken up in 4-inch pieces (spaghetti will work fine)
- 8 ounces cremini mushrooms, thin sliced
- 4 scallions, diced
- 1 cup frozen peas, peas to me make the dish (if you are not a pea fan, use broccoli cut in small pieces)
- 1 medium onion (cut in half and thin sliced)
- 1 cup white cheddar cheese (shredded) or 1 cup you could use monterey jack cheese
- 1⁄2 cup parmesan cheese
- 1⁄2 cup heavy cream
- 2 cups chicken broth
- 4 tablespoons sherry wine (if you don't to add sherry, you can add more chicken broth, or you can add white wine, but the sherr)
- 4 tablespoons butter
- 4 tablespoons flour
- 1 tablespoon parsley, chopped
- 1 pinch nutmeg
- salt
- ground black pepper
directions
- Pasta -- Cook the pasta according to the directions on the package in a large pot of salted boiling water. Cook until al dente, drain and set aside.
- Ham and Vegetables -- Now in that same large pot you cooked the pasta in, add the butter and heat to medium. Then the mushrooms, ham, onion, scallions, parsley and cook until the mushrooms and onions are soft.
- Sauce -- To the vegetables, add the flour and stir until well blended. Then the broth, sherry, nutmeg, salt and pepper. Go easy on the salt because the broth and ham are both salty. Cook and stir until the sauce mixture thickens on medium to medium high heat. Reduce to medium and add in the cream, 1/2 of the parmesan, 1/2 of the white cheddar and the peas.
- Combine and Bake -- Add the drained pasta to the vegetable and cheese sauce and toss well. Spray a casserole dish 13x9 or similar with Pam or a nonstick spray and heat the oven to 350 degrees. Spread the pasta mix into the casserole and top with the extra cheese. Bake about 30 minutes until bubbly and the cheese get nice and brown on top. Let set 5 minutes before serving to allow the sauce to firm up.
- This is a absolutely great casserole. I have also done this same recipe with leftover turkey or chicken and was just as good. And don't be afraid to use a sharp cheddar or even a swiss cheese as well. I just happen to like the white cheddar and parmesan best.
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Reviews
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Really good ham casserole. Even my fussy husband enjoyed it. I added some yellow bell pepper because I had a half left in the fridge and it added some nice colour. I also replaced the green onion with diced leeks and some red onion (again trying to clean out the fridge). Appreciated the caution on the salt. I added none and it was perfect. The recipe made enough for 2 casseroles. I love it when I can cook once and eat twice!
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Tweaks
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Really good ham casserole. Even my fussy husband enjoyed it. I added some yellow bell pepper because I had a half left in the fridge and it added some nice colour. I also replaced the green onion with diced leeks and some red onion (again trying to clean out the fridge). Appreciated the caution on the salt. I added none and it was perfect. The recipe made enough for 2 casseroles. I love it when I can cook once and eat twice!
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I've made something really pretty similar over the years so I adapted this recipe to match my families likes such as omitting the mushroom and using penne pasta. This recipe is different in one particular way which I really appreciate and had not thought of before. Instead of making a roux milk/cream, it uses chicken stock as the base and adds just a splash of cream. I just love that!
RECIPE SUBMITTED BY
SarasotaCook
Sarasota, Florida
<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>