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Spaghetti Ham Bake

 Spaghetti Ham Bake
"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."
12 ServingsPrep: 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 11-in. x 7-in. baking dishes. In a small
  • bowl, toss bread crumbs and butter; add cheese. Sprinkle over
  • casseroles.

2 of 2

Spaghetti Ham Bake (continued)

Directions (continued)

  • 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).
Nutritional Facts: 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.