Ingredients:
8 ounces spaghetti, cut into small lengths
1-2 cups diced cooked ham
3 tablespoons butter
4 to 8 ounces mushrooms, sliced
4 to 6 green onions, trimmed, thinly sliced (I use regular onions instead sometimes)
4 tablespoons flour
1 cup chicken broth
1 cup milk
1/4 teaspoon garlic seasoned pepper or other pepper blend
dash cayenne or other hot pepper, as desired
more seasoning and pepper, to taste
1 cup shredded Cheddar cheese plus additional for topping if desired
8 ounces spaghetti, cut into small lengths
1-2 cups diced cooked ham
3 tablespoons butter
4 to 8 ounces mushrooms, sliced
4 to 6 green onions, trimmed, thinly sliced (I use regular onions instead sometimes)
4 tablespoons flour
1 cup chicken broth
1 cup milk
1/4 teaspoon garlic seasoned pepper or other pepper blend
dash cayenne or other hot pepper, as desired
more seasoning and pepper, to taste
1 cup shredded Cheddar cheese plus additional for topping if desired
Preparation:
Cook spaghetti in boiling salted water, following package directions. Drain and rinse in hot water; put in 8X8 casserole dish. At the same time, do the following:
Heat butter over medium low heat; add sliced mushrooms. Cook, stirring frequently, until mushrooms are tender; add green onions. Gradually stir in most of chicken broth and milk reserving some to mix with flour. Whisk remaining broth/milk with flour then add to the rest of the mixture. Add seasonings. Cook, stirring constantly, until thickened. Taste and add more seasonings, if needed. Add in ham and cheese and pour over spaghetti and mix together. I like to put a little extra cheese on top (with tinfoil on top of the dish while baking). Place in an 8X8 casserole dish and Bake at 325° for 25 to 30 minutes, until bubbly and cheese is melted.
