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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 10 |
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This is a wonderful hot dish for those cool evenings in autumn.If you don't have ham on hand, chicken can be substituted with equally good results. Ingredients:
1 3/4 cups broken spaghetti |
1/3 cup butter |
3 cups sliced fresh mushrooms |
1 cup thinly sliced green pepper |
1/3 cup flour |
1 teaspoon salt |
2 teaspoons chicken bouillon mix |
1/2 teaspoon oregano |
4 cups milk |
5 cups cooked ham, cut into thin strips |
2 tablespoons grated parmesan cheese |
Directions:
1. Cook spagetti according to package directions; drain well.
2. Melt butter in saucepan.
3. Saute mushrooms and green pepper until tender and mushroom liquid has evapourated.
4. Blend in flour, salt, bouillon mix and oregano.
5. Gradually stir in milk.
6. Cook over medium heat, stirring constantly, until mixture just comes to a boil and thickens.
7. Add ham and cooked spagetti.
8. Place in a greased baking dish and sprinkle with cheese.
9. Bake at 350 for 25-30 minutes or until hot and bubbly.
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