Creamy Ham Spaghetti

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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.

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Steps

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Preheat oven to 350 degrees.

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Melt 2 t.

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Butter in skillet , add mushrooms , and saute until done.

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Remove to large bowl.

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Bring large pot of salted water to boil and cook spaghetti according to package directions.

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While spaghetti is cooking , melt remaining 6 t.

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Butter in skillet you used for the mushrooms.

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Add flour and stir to make a roux.

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Slowly add chicken broth , stirring to avoid lumps.

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Add milk , and stir to combine.

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Cook and stir until thickened , then add parmesan cheese.

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Add sauce to bowl of mushrooms along with cooked spaghetti and ham.

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Stir to combine well.

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Pour into 9x13 pan.

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Sprinkle with cheese and bake , uncovered , for 30 minutes or until hot and bubbly.

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Ingredients

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butter, white mushrooms, flour, chicken broth, milk, parmesan cheese, spaghetti, cooked ham, cheddar cheese