Ham Tetrazzini 1 (7 oz) package spaghetti ½ lb fresh mushrooms, sliced ¼ cup chopped onion ¼ cup butter, melted ¼ cup flour 2 cups milk 2 cups half-and-half ½ tsp salt ¼ tsp pepper 1/8 tsp garlic powder ¾ cup grated Parmesan cheese, divided 2 cups diced cooked ham Cook spaghetti according to package directions, omitting salt. Drain well, and set aside. Saute mushrooms and onion in butter in a large skillet until tender. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk and half-and-half, stirring constantly, until mixture is thickened and bubbly. Stir in seasonings and ½ cup Parmesan cheese. Spoon half of spaghetti into a lightly greased 12x8x2 inch baking dish. Pour 1/3 of sauce over spaghetti; sprinkle with half of the ham. Repeat layers, ending with sauce over the last layer of ham. Sprinkle the remaining ¼ cup Parmesan cheese over casserole. Bake at 350° for 25 minutes. Yield: 6 servings |
Medicine Lake Recipe Exchange > Main Dishes >