Ham Spaghetti Skillet Recipe
Ham Spaghetti Skillet Recipe photo by Taste of Home

Ham Spaghetti Skillet Recipe

Publisher Photo
From San Antonio, Texas, Edna Shaver shares this satisfying skillet of ham, chicken and spaghetti that's tossed in a creamy sauce. For make-ahead convenience, assemble it in a casserole the day before and store it in the fridge.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 6 ounces thin spaghetti, broken into 2-inch pieces
  • 6 green onions, chopped
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1/4 cup butter, cubed
  • 1-1/2 cups cubed fully cooked ham
  • 1 cup cubed cooked chicken
  • 1 cup (8 ounces) sour cream
  • 1 cup (8 ounces) 4% cottage cheese
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Shredded cheddar cheese

Nutritional Facts

1 serving (1 cup) equals 618 calories, 33 g fat (19 g saturated fat), 146 mg cholesterol, 1,691 mg sodium, 41 g carbohydrate, 2 g fiber, 36 g protein.

Directions

  1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute onions and mushrooms in butter until tender; reduce heat; to low. Drain spaghetti.
  2. Add the spaghetti, ham, chicken, sour cream, cottage cheese, celery salt, salt and pepper to the skillet. Cook and stir until heated through. Remove from the heat. Sprinkle with cheese. Yield: 4 servings.
Originally published as Ham Spaghetti Skillet in Quick Cooking November/December 2003, p45

Nutritional Facts

1 serving (1 cup) equals 618 calories, 33 g fat (19 g saturated fat), 146 mg cholesterol, 1,691 mg sodium, 41 g carbohydrate, 2 g fiber, 36 g protein.

Reviews for Ham Spaghetti Skillet

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 18, 2014

"I have been making this since seeing it in Quick Cooking. Half the time, I don't even use chicken. It's great with just ham. Easy, fast and different!"

MY REVIEW
Reviewed Apr. 3, 2013

"Canned mushrooms have no taste to me. I'd use fresh."

MY REVIEW
Reviewed Dec. 28, 2009

"I took a chance on making this recipe, as my family is just not fond of any casserole involving leftovers. In this case, I used leftover ham and omitted the mushrooms. Much to my surprise, they LOVED it! It was very rich tasting, and I would definitely make it again!"

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