Spaghetti Ham Bake Recipe
"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."
- 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
- 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 11-in. x 7-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).
1 serving (1 piece) equals 369 calories, 22 g fat (13 g saturated fat), 84 mg cholesterol, 1,139 mg sodium, 22 g carbohydrate, 1 g fiber, 18 g protein.
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