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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 12 |
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My sister passed along the recipe for this convenient casserole, says Mary Killion of Hermiston, Oregon. I appreciate being able to freeze one pan for a hectic day. The generous portions are bound to feed a hungry family or an extra mouth or two that show up at your table. Ingredients:
2 packages (7 ounces each) thin spaghetti, broken into 2-inch pieces |
4 cups cubed fully cooked ham |
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted |
2 cups (16 ounces) sour cream |
1/2 pound sliced fresh mushrooms |
1/2 cup chopped onion |
1/2 cup sliced ripe olives, optional |
1-1/2 teaspoons ground mustard |
1 teaspoon seasoned salt |
2 teaspoons worcestershire sauce |
topping: |
2 cups soft bread crumbs |
1/4 cup butter, melted |
2 cups (8 ounces) shredded cheddar cheese |
Directions:
1. Cook spaghetti according to package directions; drain and place in a large bowl. Stir in the ham, soup, sour cream, mushrooms, onion, olives if desired, mustard, seasoned salt and Worcestershire sauce.
2. Transfer to two greased 11-in. x 7-in. baking dishes. In a small bowl, toss bread crumbs and butter; add cheese. Sprinkle over casseroles.
3. Cover and freeze one casserole for up to 2 months. Bake the remaining casserole, uncovered, at 325° for 30 minutes or until heated through.
4. To use frozen casserole: Thaw in the refrigerator overnight. Bake, uncovered, at 325° for 50-55 minutes or until heated through. Yield: 2 casseroles (6 servings each).
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