Ham Tetrazzini

 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!                

                              Ham Tetrazzini
  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. 
6 Servings
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.

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