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Ham and Spaghetti Casserole


Ham and Spaghetti Casserole

Ham and Spaghetti Casserole

Diana Rattray
This casserole is a nice way to use leftover ham, or use a ham slice or packaged diced ham. Serve this tasty casserole with a tossed salad and biscuits for a hearty everyday meal.


  • 8 ounces spaghetti or linguine, broken up
  • 4 tablespoons butter
  • 8 ounces sliced mushrooms
  • 1 tablespoon chopped parsley
  • 1 1/2 cups minced ham
  • 3 or 4 green onions, sliced, optional
  • 4 tablespoons flour
  • 2 cups chicken broth
  • 2 tablespoons sherry, optional
  • Dash nutmeg, optional
  • 1/2 teaspoon salt, or to taste
  • Dash pepper
  • 1/2 cup heavy cream or half-and-half
  • 1 cup (about 3 ounces) fresh shredded Parmesan cheese, divided
  • 1 cup frozen peas, thawed


Spray a 3-quart baking dish with nonstick cooking spray. Heat oven to 350°. Cook the spaghetti or linguine in boiling salted water following the package directions. Rinse, drain, and set aside.

In a large sauté pan, melt butter over medium heat. Add the mushrooms, ham, green onion, if using, and parsley. Saute, stirring, until mushrooms are tender. Stir in flour until blended. Add chicken broth, sherry, nutmeg, if using, salt, and pepper. Cook, stirring, until thickened. Stir in cream or half-and-half, half of the cheese, and peas. Add the pasta and stir to blend. Pour into the prepared baking dish. Sprinkle remaining cheese over the top and bake for 25 to 35 minutes, until hot and bubbly.
Serves 4 to 6.

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