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Spaghetti Ham Bake

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.'"

Rate/Review | Read Reviews (8)

Prep Time:
25 Min

Cook Time:
30 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

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.