Ham and Spaghetti Casserole(Silver Bowl Winner 1980)
Ham And Spaghetti Casserole(Silver Bowl Winner 1980) is an impressive dinner. Made with 7 oz. uncooked thin spaghetti, broken into 2-inch pieces, 2 c. cubed fully cooked ham, 1 c. dairy sour cream, 1 can condensed cream of chicken soup (10 3/4 oz.) and 1 can (4 oz.) sliced mushrooms, drained (save 1/4 c. liquid), this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
Heat oven to 325Β°.
Cook spaghetti as directed on package; drain.
Mix spaghetti, ham, sour cream, soup, mushrooms, reserved mushroom liquid, olives, onion, seasoned salt, mustard, and worcestershire sauce.
Pour into ungreased baking dish, 11 3/4 x 7 1/2 x 1 3/4 inches.
Mix bread crumbs and butter.
Mix 1/2 cup cheese and buttered bread crumbs; sprinkle in diagonal rows over casserole.
Sprinkle remaining cheese between rows.
Bake until casserole begins to bubble, about 30 minutes.
8 servings.
π· Perfect Pairings
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