Janets Spaghetti With Cheese Ham Sauce Recipes

BAKED CHEESY HAM AND SPAGHETTI CASSEROLE

Steps:

• Pasta -- Cook the pasta according to the directions on the package in a large pot of salted boiling water. Cook until al dente, drain and set aside.
• Ham and Vegetables -- Now in that same large pot you cooked the pasta in, add the butter and heat to medium. Then the mushrooms, ham, onion, scallions, parsley and cook until the mushrooms and onions are soft.
• Sauce -- To the vegetables, add the flour and stir until well blended. Then the broth, sherry, nutmeg, salt and pepper. Go easy on the salt because the broth and ham are both salty. Cook and stir until the sauce mixture thickens on medium to medium high heat. Reduce to medium and add in the cream, 1/2 of the parmesan, 1/2 of the white cheddar and the peas.
• Combine and Bake -- Add the drained pasta to the vegetable and cheese sauce and toss well. Spray a casserole dish 13x9 or similar with Pam or a nonstick spray and heat the oven to 350 degrees. Spread the pasta mix into the casserole and top with the extra cheese. Bake about 30 minutes until bubbly and the cheese get nice and brown on top. Let set 5 minutes before serving to allow the sauce to firm up.
• This is a absolutely great casserole. I have also done this same recipe with leftover turkey or chicken and was just as good. And don't be afraid to use a sharp cheddar or even a swiss cheese as well. I just happen to like the white cheddar and parmesan best.

ITALIAN SPAGHETTI WITH HAM

Steps:

• Melt butter in a large skillet and lightly saute the ham and garlic.
• Cook spaghetti, drain and add to skillet.
• Reduce heat to low, stir in cheese, half the parsley, eggs and olives.
• Remove from heat and toss with salt and pepper to taste.
• Sprinkle with remaining parsley before serving.

CREAMY HAM SPAGHETTI

Steps:

• Preheat oven to 350 degrees.
• Melt 2 T. butter in skillet, add mushrooms, and saute until done. Remove to large bowl.
• Bring large pot of salted water to boil and cook spaghetti according to package directions.
• While spaghetti is cooking, melt remaining 6 T. butter in skillet you used for the mushrooms.
• Add flour and stir to make a roux.
• Slowly add chicken broth, stirring to avoid lumps.
• Add milk, and stir to combine.
• Cook and stir until thickened, then add parmesan cheese.
• Add sauce to bowl of mushrooms along with cooked spaghetti and ham. Stir to combine well.
• Pour into 9x13 pan. Sprinkle with cheese and bake, uncovered, for 30 minutes or until hot and bubbly.

GARLIC AND HAM SPAGHETTI

Steps:

• Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain and set aside.
• In a large skillet over medium heat, melt butter and add garlic, onion, mushrooms, broccoli, olives, and ham. Saute mixture until onions are translucent.
• In a large bowl toss cooked spaghetti with vegetable mixture.

JANET'S SPAGHETTI WITH CHEESE --HAM SAUCE

Steps:

• 1. Melt butter in a large saucepan. Add onion and garlic.
• 2. Saute over medium heat stirring constantly for about 3 minutes or until onion is tender. Stir in ham undiluted soup, milk,raisins, and chili powder.
• 3. Cook over low heat until hot, stirring occasionally DO NOT BOIL. Keep warm over low heat until spaghetti is cooked stir frequently.
• 4. Add salt to rapidly boiling water add spaghetti gradually so water continues to boil. Cook stirring occasionally until tender drain in colander.
• 5. Place spaghetti on serving plate serve sauce with spaghetti.