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