Spaghetti Ham Bake Recipe

5 7 8
Spaghetti Ham Bake Recipe
Spaghetti Ham Bake Recipe photo by Taste of Home
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Spaghetti Ham Bake Recipe

Read Reviews
5 7 8
Publisher Photo
"My sister passed along the recipe for this convenient casserole," says Mary Killion of Hermiston, Oregon. "I appreciate being able to freeze one pan for a hectic day. The generous portions are bound to feed a hungry family or an extra mouth or two that show up at your table."
Recommended: 13x9 Casserole Recipes
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.

Ingredients

  • 2 packages (7 ounces each) thin spaghetti, broken into 2-inch pieces
  • 4 cups cubed fully cooked ham
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 2 cups (16 ounces) sour cream
  • 1/2 pound sliced fresh mushrooms
  • 1/2 cup chopped onion
  • 1/2 cup sliced ripe olives, optional
  • 1-1/2 teaspoons ground mustard
  • 1 teaspoon seasoned salt
  • 2 teaspoons Worcestershire sauce
  • TOPPING:
  • 2 cups soft bread crumbs
  • 1/4 cup butter, melted
  • 2 cups (8 ounces) shredded cheddar cheese

Directions

Cook spaghetti according to package directions; drain and place in a large bowl. Stir in the ham, soup, sour cream, mushrooms, onion, olives if desired, mustard, seasoned salt and Worcestershire sauce.
Transfer to two greased 11x7-in. baking dishes. In a small bowl, toss bread crumbs and butter; add cheese. Sprinkle over casseroles.
Cover and freeze one casserole for up to 2 months. Bake the remaining casserole, uncovered, at 325° for 30 minutes or until heated through.
To use frozen casserole: Thaw in the refrigerator overnight. Bake, uncovered, at 325° for 50-55 minutes or until heated through. Yield: 2 casseroles (6 servings each).
Originally published as Spaghetti Ham Bake in Quick Cooking March/April 2002, p63

  • 2 packages (7 ounces each) thin spaghetti, broken into 2-inch pieces
  • 4 cups cubed fully cooked ham
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 2 cups (16 ounces) sour cream
  • 1/2 pound sliced fresh mushrooms
  • 1/2 cup chopped onion
  • 1/2 cup sliced ripe olives, optional
  • 1-1/2 teaspoons ground mustard
  • 1 teaspoon seasoned salt
  • 2 teaspoons Worcestershire sauce
  • TOPPING:
  • 2 cups soft bread crumbs
  • 1/4 cup butter, melted
  • 2 cups (8 ounces) shredded cheddar cheese
  1. Cook spaghetti according to package directions; drain and place in a large bowl. Stir in the ham, soup, sour cream, mushrooms, onion, olives if desired, mustard, seasoned salt and Worcestershire sauce.
  2. Transfer to two greased 11x7-in. baking dishes. In a small bowl, toss bread crumbs and butter; add cheese. Sprinkle over casseroles.
  3. Cover and freeze one casserole for up to 2 months. Bake the remaining casserole, uncovered, at 325° for 30 minutes or until heated through.
  4. To use frozen casserole: Thaw in the refrigerator overnight. Bake, uncovered, at 325° for 50-55 minutes or until heated through. Yield: 2 casseroles (6 servings each).
Originally published as Spaghetti Ham Bake in Quick Cooking March/April 2002, p63

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Reviews forSpaghetti Ham Bake

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MY REVIEW
Flo J. User ID: 9086862 261626
Reviewed Feb. 21, 2017

"By far one of the absolute best recipes I have ever made in my life. My husband ate it COLD; he never does that with anything. I used Cream of Celery soup and a lot less ham and other items than called for in the recipe just because that's what I do. I will make this recipe for the rest of my life. Awesome, awesome, awesome."

MY REVIEW
gsanta User ID: 5784971 102353
Reviewed Apr. 1, 2013

"We really enjoyed this recipe although I did make a few changes. I halved the recipe and used 7 oz penne instead of spaghetti. Also added a bunch of broccoli florettes the last few minutes of cooking the pasta. I used Panko crumbs in place of bread crumbs for the topping. The onions were still very crunchy so in the future I will sauté them before adding. In order to bake evenly I did use a larger baking dish. The added vegetables increased the volume. This is a keeper. Thanks Mary for the recipe."

MY REVIEW
ahalbersma User ID: 5421369 34418
Reviewed Dec. 28, 2011

"It's hard to find good recipes to use left over ham in other than potato dishes. This one is a keeper, all 3 of my kids and my "pickest eater ever" husband loved this! Thank you for sharing, it was surprisingly very good!"

MY REVIEW
gparker User ID: 1245472 83488
Reviewed Apr. 1, 2011

"Editing my review. It should say I cook once a week.!!!!!! recipe is still great"

MY REVIEW
gparker User ID: 1245472 83487
Reviewed Apr. 1, 2011

"I once cook for a week for a needy family of 7. It's hard to find recipes that are easy to double. They stated this was one of the best meals I've made in the year of cooking for them. My hubby wants it made again and again. The only change I did was for the bread crumbs I used croutons that I crumbled. Thanks again!"

MY REVIEW
MorganM User ID: 4582288 107171
Reviewed Apr. 16, 2010

"This recipe is so good! My family loved it - and they are very picky! I also placed in water chestnuts to give it some more crunch! This is a perfect dish for those picky kid eaters. MMMMMmmmmmmmm......."

MY REVIEW
valanddansmith User ID: 988113 59692
Reviewed Oct. 13, 2009

"Easy, tasty and comforting!! I left out the mushrooms because we don't like them - other than that, two of my daughters and I put it together quickly and easily. Very yummy!! And I have another in the freezer that I will just pop in the oven in a few weeks. Doesn't get any better than that!"

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