This is a simple version of an old-fashioned dish – we like it because it doesn’t use cream soup, sour cream or other pricey extras. I do buy good ham; look for ham that says “no water added” for one with extra flavor…you don’t need as much. The sauce looks thin, don’t worry, it thickens as it cooks.
Serve it with a green vegetable, a nice salad, and add hot rolls for company. This is a great way to use up some of that left-over holiday ham!
6 ounces Spaghetti -- cooked
3 tablespoons margarine
6 tablespoons onion -- chopped
3/8 each green pepper -- chopped
8 Ounces Canned Mushrooms -- drained (or fresh, sautéed with onion and peppers)
3 tablespoons Flour, All-purpose
2 1/4 cups Whole Milk -- or canned mushroom broth and cream
3 ounces parmesan cheese -- shredded
12 ounces Ham -- diced
1/2 Cup Bread Crumbs -- fresh
3 tablespoons butter -- melted
Cook spaghetti 8 minutes. Cook peppers and onions in butter. Make white sauce from flour and milk. Remove from heat and add cheese. Combine with spaghetti, vegetables and ham. Spoon into 2 quart casserole; top with buttered crumbs. Bake at 350° for 20-25 minutes until bubbly.
Cost 2016: $ 1.06 per serving or $ 6.08 per recipe using "no water added" ham.
Per Serving: 496 Calories; 26g Fat (47.0% calories from fat); 25g Protein; 41g Carbohydrate; 2g Dietary Fiber; 71mg Cholesterol; 1421mg Sodium. Exchanges: 2 Grain (Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 3 1/2 Fat.