Spaghetti Ham Bake Recipes

Steps:

• Preheat oven to 375 degrees F. Butter a 2 quart casserole.
• Melt butter in large saucepan; blend in flour, salt and white pepper. Gradually add milk, stirring until thickened. Remove from heat and blend in cheese; add ham and cooked spaghetti. Stir well.
• Spoon into prepared casserole. Cover and bake in preheated oven about 15 minutes or until mixture is thoroughly heated. Garnish with sliced hard-cooked eggs, if desired.

Steps:

• Pasta -- Cook the pasta according to the directions on the package in a large pot of salted boiling water. Cook until al dente, drain and set aside.
• Ham and Vegetables -- Now in that same large pot you cooked the pasta in, add the butter and heat to medium. Then the mushrooms, ham, onion, scallions, parsley and cook until the mushrooms and onions are soft.
• Sauce -- To the vegetables, add the flour and stir until well blended. Then the broth, sherry, nutmeg, salt and pepper. Go easy on the salt because the broth and ham are both salty. Cook and stir until the sauce mixture thickens on medium to medium high heat. Reduce to medium and add in the cream, 1/2 of the parmesan, 1/2 of the white cheddar and the peas.
• Combine and Bake -- Add the drained pasta to the vegetable and cheese sauce and toss well. Spray a casserole dish 13x9 or similar with Pam or a nonstick spray and heat the oven to 350 degrees. Spread the pasta mix into the casserole and top with the extra cheese. Bake about 30 minutes until bubbly and the cheese get nice and brown on top. Let set 5 minutes before serving to allow the sauce to firm up.
• This is a absolutely great casserole. I have also done this same recipe with leftover turkey or chicken and was just as good. And don't be afraid to use a sharp cheddar or even a swiss cheese as well. I just happen to like the white cheddar and parmesan best.

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine soup, milk, onion, parsley and Worcestershire sauce. Drain spaghetti; add to soup mixture with ham. , Transfer to a lightly greased 2-1/2-qt. baking dish. Sprinkle with cheese. Cover and bake at 375° for 15 minutes. Uncover and bake 5 minutes longer or until lightly browned and heated through.

Steps:

• In a skillet, melt butter with oil, saute mushrooms until tender.
• Add green onions and ham, saute for 2 more minutes.
• Stir in flour, gradually add broth and milk.
• Add cheese,stirring until smooth and thickened.
• Salt and pepper to taste.
• Combine with spaghetti and pour into a lightly buttered deep dish pie plate or casserole.
• Top with buttered bread crumbs, if desired.
• Bake for 20 minutes at 325*.

Steps:

• Cook the pasta according to pack instructions, then drain. Heat oven to 200C/fan 180C/gas 6, then melt a little butter in a large saucepan. Fry the mushrooms for a couple of mins, then scoop out and set aside. Use some kitchen paper to wipe out the pan.
• Melt the remaining butter in the pan, then add most of the onions and soften for 1 min. Stir in the flour for another min, then gradually stir in the milk until you have a lump-free sauce. Increase the heat and bubble the sauce, stirring for a few mins to thicken. Turn off the heat, stir in the ham and most of the cheese, then season to taste.
• Tip the pasta and mushrooms into a large ovenproof dish, then pour over the sauce and mix well in the dish. Scatter over the remaining cheese and spring onions, then bake for 10 mins until golden.

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute onions and mushrooms in butter until tender; reduce heat; to low. Drain spaghetti. , Add the spaghetti, ham, chicken, sour cream, cottage cheese, celery salt, salt and pepper to the skillet. Cook and stir until heated through. Remove from the heat. Sprinkle with cheese.

Steps:

• Bring a large pot of salted water to boil. Stir in the macaroni. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes; drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Spray a 9x13-inch baking dish with cooking spray.
• Melt butter in a large skillet over medium-high heat. Cook and stir ham and onion in melted butter until onion is tender, about 5 minutes.
• Stir garlic into ham mixture and cook for about 2 minutes more; remove skillet from heat.
• Mix cooked pasta, Cheddar cheese, cream of celery soup, peas, milk, sour cream, onion powder, and garlic powder into the ham mixture until well mixed.
• Transfer pasta mixture to the prepared baking dish.
• Bake in the preheated oven until cheese is melted, about 25 minutes. Sprinkle French-fried onions atop casserole and bake until golden, about 5 minutes more.