"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."
Spaghetti Ham Bake
Soft Bread Crumbs
Spaghetti Ham Bake
Prep Time
25 min
Cook Time
30 min
Yield
2 casseroles (6 servings each)
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
- 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.
- Transfer to two greased 11x7-in. baking dishes. In a small bowl, toss bread crumbs and butter; add cheese. Sprinkle over casseroles.
- Cover and freeze one casserole for up to 2 months. Bake the remaining casserole, uncovered, at 325° for 30 minutes or until heated through.
- 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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