- 1/4 cup Parmesan Cheese, grated
- 2 cups Cooked Ham, diced (about 3/4 lb.)
- 1 envelope Instant Chicken Broth OR 1 Chicken Bouillon Cube
- 1 1/2 cups Milk
- 1/2 tsp. Dry Mustard
- 1/4 cup All-Purpose Flour
- 1/4 cup Onion, diced
- 4 tablespoon Butter or Margarine
- 6-oz. can Sliced Mushrooms
- 8-oz. package Angel Hair Spaghetti, broken into 2-inch pieces
In a large pot over medium-high heat, cook the spaghetti as directed on the package. Drain spaghetti and return to the pot.
Drain liquid from sliced mushrooms and place in a measuring cup. Add water if necessary to increase volume to 1 cup. Set aside.
Melt butter or margarine in a skillet over medium heat. Sauté diced onion in butter until soft. Add flour and dry mustard to the skillet and stir constantly until the mixture is bubbly. Add milk and sliced mushrooms in water to the skillet, continuing to stir to blend all ingredients. Add instant chicken broth, or lightly crush the chicken bouillon cube with the back of a wooden spoon and add to the sauce in the skillet. Boil the sauce for about a minute until thickened.
Pour the sauce over the reserved cooked spaghetti. Add diced ham and blend well. Spoon the entire mixture into a lightly buttered 8-cup oven-proof baking dish. Cover with Parmesan cheese and bake in a moderate 350-F degree oven for 1 hour.
Casserole may be prepared ahead of time and refrigerated before baking. When ready to bake, make sure to place the casserole in a cold, or NON-pre-heated oven. If the mixture dries out during baking, add up to 1/2 cup milk to the casserole and gently lift the spaghetti with a fork to permit the milk to seep to the bottom. The goal is to prepare a bubbly hot casserole with plenty of gooey goodness.