1 can (4 ounces) mushroom stems and pieces, drained
2 tablespoons butter
8 ounces spaghetti, cooked and drained
3 cups cubed fully cooked ham
2 cups shredded Monterey Jack cheese, divided
1 cup sour cream
1 cup 4% cottage cheese
1 cup frozen cut green beans, thawed
1 jar (2 ounces) diced pimientos, drained
1/4 teaspoon garlic salt
1/8 teaspoon pepper
In a large saucepan or Dutch oven, saute onions, celery and mushrooms in butter until tender. Add the spaghetti, ham, 1-1/2 cups Monterey Jack cheese, sour cream, cottage cheese, beans, pimientos, garlic salt and pepper; mix well.
Transfer to a greased shallow 2-qt. baking dish. Bake, uncovered, at 350° for 20 minutes; sprinkle with remaining Monterey Jack cheese. Bake 10 minutes longer or until bubbly and the cheese is melted.