Creamy Ham Spaghetti
Per serving
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.
Ingredients
10 serv.Step-by-step instructions
- 1
Preheat oven to 350 degrees.
- 2
Melt 2 T. butter in skillet, add mushrooms, and saute until done. Remove to large bowl.
- 3
Bring large pot of salted water to boil and cook spaghetti according to package directions.
- 4
While spaghetti is cooking, melt remaining 6 T. butter in skillet you used for the mushrooms.
- 5
Add flour and stir to make a roux.
- 6
Slowly add chicken broth, stirring to avoid lumps.
- 7
Add milk, and stir to combine.
- 8
Cook and stir until thickened, then add parmesan cheese.
- 9
Add sauce to bowl of mushrooms along with cooked spaghetti and ham. Stir to combine well.
- 10
Pour into 9x13 pan. Sprinkle with cheese and bake, uncovered, for 30 minutes or until hot and bubbly.
The Prepka App Is Ready
All your recipes at your fingertips — in the Progressive Web App