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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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This, my friends, is comfort food! This is my adaptation of a recipe originally by The Pioneer Woman, Ree Drummond. Her original recipe calls for chicken instead of ham, which is also good. This is very like a tetrazzini. I have frozen this before baking, then thawed and baked with good results. Ingredients:
1/2 cup butter, divided |
16 ounces white mushrooms, sliced |
1/4 cup flour |
2 cups chicken broth |
1 1/2 cups milk |
1 cup parmesan cheese, grated |
12 ounces spaghetti |
2 cups cooked ham, diced |
1 cup cheddar cheese, shredded |
Directions:
1. Preheat oven to 350 degrees.
2. Melt 2 T. butter in skillet, add mushrooms, and saute until done. Remove to large bowl.
3. Bring large pot of salted water to boil and cook spaghetti according to package directions.
4. While spaghetti is cooking, melt remaining 6 T. butter in skillet you used for the mushrooms.
5. Add flour and stir to make a roux.
6. Slowly add chicken broth, stirring to avoid lumps.
7. Add milk, and stir to combine.
8. Cook and stir until thickened, then add parmesan cheese.
9. Add sauce to bowl of mushrooms along with cooked spaghetti and ham. Stir to combine well.
10. Pour into 9x13 pan. Sprinkle with cheese and bake, uncovered, for 30 minutes or until hot and bubbly.
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