Spaghetti and Ham bake
From: Better Homes and Gardens
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
2 cups soft bread crumbs
1/4 cup butter, melted
2 cups (8 ounces) shredded cheddar cheese
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.
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.
Cover and freeze one casserole for up to 2 months. Bake the remaining casserole, uncovered, at 325° for 30 minutes or until heated through.
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).
Review: I prepared and cooked this all on the same night. This dish had a great combonation of flavors and was a great way to use up leftover ham. Once again it was very good!