Spaghetti Ham Bake
TOTAL TIME: Prep: 25 min. Bake: 30 min.
YIELD: 2 casseroles (6 servings each).
"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."
Ingredients
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2 packages (7 ounces each) thin spaghetti, broken into 2-inch pieces
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4 cups cubed fully cooked ham
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2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
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2 cups sour cream
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1/2 pound sliced fresh mushrooms
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1/2 cup chopped onion
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1/2 cup sliced ripe olives, optional
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1-1/2 teaspoons ground mustard
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1 teaspoon seasoned salt
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2 teaspoons Worcestershire sauce
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TOPPING:
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2 cups soft bread crumbs
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1/4 cup butter, melted
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2 cups shredded cheddar cheese
Directions
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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.
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2.
Transfer to two greased 11x7-in. baking dishes. In a small bowl, toss bread crumbs and butter; add cheese. Sprinkle over casseroles.
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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.
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4.
To use frozen casserole: Thaw in the refrigerator overnight. Bake, uncovered, at 325° for 50-55 minutes or until heated through.
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