Creamy Spaghetti And Ham Bake Recipes

CREAMY HAM SPAGHETTI CASSEROLE

Steps:

• Heat oven to 350°.
• Spray a 3-quart baking dish with nonstick cooking spray.
• Cook the spaghetti in boiling salted water following the package directions.
• Rinse, drain and set aside.
• In a large sauté pan, melt butter over medium heat.
• Add the mushrooms, ham, onion, peas, and parsley.
• Saute, stirring, until mushrooms are tender and slightly caramelized (do not brown).
• Stir in flour until blended.
• Add chicken broth, sherry, nutmeg, salt, and pepper.
• Cook, stirring, until thickened.
• Stir in fat-free half-and-half and half of the cheese.
• Cook until sauce is creamy and all cheese is melted.
• Add the pasta and stir to blend.
• Pour into the prepared baking dish.
• Sprinkle remaining cheese over the top and bake for 25 to 35 minutes, until hot and bubbly.

SPAGHETTI HAM BAKE

Steps:

• 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.

HAM AND SPAGHETTI CASSEROLE WITH PEAS

Steps:

• Spray a 3-quart baking dish with nonstick cooking spray. Heat oven to 350 F.
• Cook the spaghetti or linguine in boiling salted water following the package directions. Rinse, drain, and set aside.
• In a large sauté pan, melt butter over medium heat. Add the mushrooms, ham, green onion, if using, and parsley. Saute, stirring, until mushrooms are tender. Stir in flour until blended.
• Cook, stirring, for 1 to 2 minutes. Add chicken broth, sherry, nutmeg , if using, salt, and pepper. Cook, stirring, until thickened. Stir in cream or half-and-half, half of the cheese, and peas.
• Add the pasta to the sauce mixture and stir to blend. Turn into the prepared baking dish.
• Sprinkle remaining cheese over the top and bake for 25 to 35 minutes, until hot and bubbly.
• Serve and enjoy!

CREAMY HAM & MUSHROOM PASTA BAKE

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.

CREAMY HAM PASTA CASSEROLE

Steps:

• Cook pasta according to package directions. Meanwhile, in a Dutch oven, saute the celery, pepper and onion in butter until tender. Stir in the soup, milk and salt. In a very large bowl, combine the soup mixture, ham and mushrooms. Drain pasta; add to soup mixture and toss to coat., Transfer to two greased 13x9-in. baking dishes. Top with cracker crumbs. Cover and freeze one casserole for up to 3 months. Bake the remaining casserole, uncovered, at 350° for 20-25 minutes or until golden brown., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-55 minutes or until heated through.

CREAMY SPAGHETTI AND HAM BAKE

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*.

BAKED CHEESY HAM AND SPAGHETTI CASSEROLE

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.

CREAMY HAM, LEEK & MUSHROOM SPAGHETTI

Steps:

• Heat the oil in a large saucepan. Stir in the leeks, 2 tbsp water and some seasoning, cover, then cook for 5 mins over a medium heat until softened. Add the mushrooms and garlic, then cook for 3 mins more. Meanwhile, cook the spaghetti according to pack instructions, then drain, reserving a little of the cooking liquid.
• Stir the soft cheese into the leek and mushroom mixture, adding enough of the reserved pasta liquid to give a sauce-like consistency. Add the ham, basil leaves and Parmesan, then toss in the spaghetti.

CREAMY HAM SPAGHETTI

Steps:

• Preheat oven to 350 degrees.
• Melt 2 T. butter in skillet, add mushrooms, and saute until done. Remove to large bowl.
• Bring large pot of salted water to boil and cook spaghetti according to package directions.
• While spaghetti is cooking, melt remaining 6 T. butter in skillet you used for the mushrooms.
• Add flour and stir to make a roux.
• Slowly add chicken broth, stirring to avoid lumps.
• Add milk, and stir to combine.
• Cook and stir until thickened, then add parmesan cheese.
• Add sauce to bowl of mushrooms along with cooked spaghetti and ham. Stir to combine well.
• Pour into 9x13 pan. Sprinkle with cheese and bake, uncovered, for 30 minutes or until hot and bubbly.