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Spaghetti Ham Bake

Total Time

Prep: 25 min. Bake: 30 min.

Makes

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

  • 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 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 shredded cheddar cheese

Directions

  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.
  2. Transfer to two greased 11x7-in. baking dishes. In a small bowl, toss bread crumbs and butter; add cheese. Sprinkle over casseroles.
  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.
  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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