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Spaghetti Ham Bake

SUBMITTED BY: Mary Killion

"'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.'"

RECIPE RATING:

Read Reviews (6)

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PREP TIME	25 Min
COOK TIME	30 Min
READY IN	55 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 (7 ounce) package spaghetti, broken into 2-inch pieces
4 cups cubed fully cooked ham
2 (10.75 ounce) cans condensed cream of chicken soup, undiluted
2 cups sour cream
1/2 pound fresh mushrooms, sliced
1/2 cup chopped onion
1/2 cup sliced ripe olives
1 1/2 teaspoons ground mustard
1 teaspoon seasoned salt
2 teaspoons Worcestershire sauce
TOPPING:
2 cups soft bread crumbs
1/4 cup butter or margarine, melted
2 cups shredded Cheddar cheese

DIRECTIONS

Cook spaghetti according to package directions; drain and place in a large bowl. Add 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. x 2-in. baking dishes.
In a bowl, toss bread crumbs and butter; add cheese. Sprinkle over casseroles. Cover and freeze one for up to 2 months. Bake the second casserole, uncovered, at 325 degrees F for 30 minutes or until heated through.

FOOTNOTE

To use frozen casserole: Thaw in the refrigerator overnight. Bake, uncovered, at 325 degrees F for 50-55 minutes or until heated through.

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REVIEWS

Reviewed on Oct. 31, 2006 by Ilovetocook

This was superb!! I had to improvise with a few of the ingredients b/c I only had one can of... MORE

Reviewed on Dec. 28, 2006 by "Can't Cook"

My family "loved" this easy spaghetti and ham dish! I was a little hesitant to make a dish... MORE

Reviewed on May 7, 2007 by Micki

Very tasty and a great way to use up leftover ham!! MORE

Reviewed on Jul. 7, 2008 by vhuberts

We really enjoyed this recipe. I also sauteed the veggies first with garlic and added peas one... MORE

Reviewed on Dec. 27, 2006 by Karen

I scaled this down to 8 servings to fit in a 9x13 pan and only used one can of soup. I also... MORE

Reviewed on Dec. 13, 2006 by NUKA1

So easy and such a good taste. A little rich for me but my husband loved it! Thanks. MORE