THIS is one casserole that I dub "comfort food"... I warn you, if you are on a diet of any sort run the other way!!!! If you are on a diet but can't help yourself, well then you and I are in the same boat; I will scooch over and make some extra room ;)
Ham, noodles, creamy (oh so creamy!), cheesy, and a few veggies so we don't feel too guilty about ourselves....do I need to even go on?!??
Ham & Spaghetti Casserole
8 oz spaghetti noodles, broken in half
4 tbsp unsalted butter
8 oz sliced mushrooms
1 tbsp parsley, chopped
1-1/2 C chopped ham
3-4 sliced green onions
4 tbsp flour
2 C chicken broth
2 tbsp cooking sherry, optional
pinch of pepper
1/2 C heavy cream
1 C fresh shredded Parmesan cheese, divided
1 C frozen peas, thawed
Preheat oven to 350º. Coat a 13x9" baking dish with cooking spray. Cook spaghetti noodles as package directs, drain & set aside.
Meanwhile, in a large skillet, melt butter over medium heat. Add mushrooms, ham, green onion, & parsley. Saute until mushrooms are tender. Add flour, stir until blended. Mix in chicken broth, sherry, & pepper. Cook, stirring until thickened. Stir in heavy cream, 1/2 C Parmesan, & peas. Fold in the spaghetti noodles. Pour into baking dish & sprinkle remaining 1/2 C Parmesan over the top. Bake 25-35 minutes until hot and bubbly.
(Source: adapted from Diana Rattray @ southernfood.com)