Shelly's Recipe

Ham Tetrazzini

Category: Casseroles - Pork

1 pkg. (8 oz.) thin spaghetti
1 jar (6 oz.) sliced mushrooms (reserve liquid)
1 sm. onion, chopped
1/4 cup margarine
1/4 cup flour
1/2 tsp. dry mustard
1 1/2 cups milk
1 tsp. chicken bouillon granules
1 tsp. Worcestershire sauce
2 cups cooked ham, diced
1/2 cup Parmesan cheese
salt to taste
black pepper to taste

Cook spaghetti, drain and set aside. Drain mushrooms and save liquid. Add water to mushroom liquid to make 1 cup, set aside.

In medium saucepan, saute onion in margarine until tender. Add flour and mustard, stirring
until smooth. Cook 1 minute stirring constantly. Gradually add mushroom liquid, milk, bouillon and Worcestershire sauce. Cook, stirring constantly until thickened and bubbly.

Combine all ingredients except cheese. Mix
well. Spoon mixture into a greased 2 quart shallow baking dish. Cover and refrigerate several hours or overnight. Remove from refrigerator and let stand 30 minutes. Bake, covered at 350 degrees for 30 minutes. Uncover and bake 5 minutes. Sprinkle with Parmesan cheese and bake 10 minutes longer.