Baked Cheesy Ham And Spaghetti Casserole Recipes

SPAGHETTI HAM BAKE

Steps:

• 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 11x7-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.

HAM AND SPAGHETTI CASSEROLE WITH PEAS

Steps:

• Spray a 3-quart baking dish with nonstick cooking spray. Heat oven to 350 F.
• Cook the spaghetti or linguine in boiling salted water following the package directions. Rinse, drain, and set aside.
• In a large sauté pan, melt butter over medium heat. Add the mushrooms, ham, green onion, if using, and parsley. Saute, stirring, until mushrooms are tender. Stir in flour until blended.
• Cook, stirring, for 1 to 2 minutes. Add chicken broth, sherry, nutmeg , if using, salt, and pepper. Cook, stirring, until thickened. Stir in cream or half-and-half, half of the cheese, and peas.
• Add the pasta to the sauce mixture and stir to blend. Turn into the prepared baking dish.
• Sprinkle remaining cheese over the top and bake for 25 to 35 minutes, until hot and bubbly.
• Serve and enjoy!

HAM AND CHEESE PASTA BAKE

Steps:

• Make pasta: Put a big pot of salted water onto boil on high heat for the pasta (4 quarts, 2 tablespoons salt). While the pasta water is heating, prep the other ingredients. Once the water has reached a rolling boil, add the pasta and stir so it doesn't stick to the bottom of the pan. Let the water return to a rolling boil and cook, uncovered, for 9 to 10 minutes, until the pasta is "al dente", cooked through but still slightly firm to the bite.
• Make roux: Melt the butter in a large (3 to 4 quart), thick-bottomed pot on medium heat. Add the minced garlic. Let the garlic sizzle for a few seconds. Add the flour and whisk so that any lumps are dissolved. Let the roux (flour and butter) bubble and cook for a minute or two.
• Make the sauce: Slowly add the milk and cream, a quarter cup at a time, whisking until incorporated after each addition. Increase the heat to medium high. Add 1⁄4 teaspoon of ground nutmeg and 1⁄2 teaspoon of ground black pepper. (You may want to increase these later to taste.) Add 1⁄2 teaspoon of Italian seasoning. Add half of the shredded Mozzarella and Parmesan cheeses, whisking until melted and incorporated into the sauce. Add 3/4 teaspoon of salt (again, you may want to increase this to taste). Stir in 1 cup of water (can use pasta cooking water if you want).
• Preheat oven to 400°F
• Combine pasta with sauce, ham, parsley, onion greens: Drain the cooked pasta and add it to the sauce. Add the ham. Add the chopped parsley and onion greens or chives. Gently stir to combine. Taste, and add more nutmeg, salt, pepper, or Italian seasoning to taste.

CHEESY SPAGHETTI BAKE

Steps:

• Cook spaghetti according to package directions. Drain and place in two greased 13x9-in. baking dishes; set aside. , In two Dutch ovens or stock pots, cook the beef, onions and green pepper over medium heat until meat is no longer pink; drain. To each pot, add 2 cups of milk, two cans of tomato soup, one can of mushroom soup and 1 cup of cheese. Bring to a boil. , Spoon over spaghetti (spaghetti will absorb liquid during baking). Sprinkle with remaining cheese. Bake, uncovered, at 350° for 40-45 minutes or until bubbly and top is lightly browned.

BAKED CHEESY HAM AND SPAGHETTI CASSEROLE

Steps:

• Pasta -- Cook the pasta according to the directions on the package in a large pot of salted boiling water. Cook until al dente, drain and set aside.
• Ham and Vegetables -- Now in that same large pot you cooked the pasta in, add the butter and heat to medium. Then the mushrooms, ham, onion, scallions, parsley and cook until the mushrooms and onions are soft.
• Sauce -- To the vegetables, add the flour and stir until well blended. Then the broth, sherry, nutmeg, salt and pepper. Go easy on the salt because the broth and ham are both salty. Cook and stir until the sauce mixture thickens on medium to medium high heat. Reduce to medium and add in the cream, 1/2 of the parmesan, 1/2 of the white cheddar and the peas.
• Combine and Bake -- Add the drained pasta to the vegetable and cheese sauce and toss well. Spray a casserole dish 13x9 or similar with Pam or a nonstick spray and heat the oven to 350 degrees. Spread the pasta mix into the casserole and top with the extra cheese. Bake about 30 minutes until bubbly and the cheese get nice and brown on top. Let set 5 minutes before serving to allow the sauce to firm up.
• This is a absolutely great casserole. I have also done this same recipe with leftover turkey or chicken and was just as good. And don't be afraid to use a sharp cheddar or even a swiss cheese as well. I just happen to like the white cheddar and parmesan best.

CHEESY SPAGHETTI CASSEROLE

Steps:

• Set oven to 350 degrees.
• Grease a 2-qt casserole dish.
• Brown ground beef with 2 tbsp Parmesan cheese, (and garlic, if using); drain off any fat.
• Add tomato sauce, salt and pepper, cook and simmer over med-low heat for 25-30 mins; remove from heat.
• In a separate bowl, combine cottage cheese, cream cheese, sour cream, onions and green pepper.
• Spread half of the cooked and drained spaghetti in prepared casserole dish.
• Cover with the cheese mixture.
• Add remaining spaghetti, and drizzle the melted butter on top.
• Spread the tomato/meat sauce over the top of the spaghetti.
• Chill in the fridge for 2 hours, or overnight, to blend the flavors.
• Remove from the fridge 20 mins before baking.
• Bake for 45 mins, or until hot and bubbly.
• If desired top with 1-2 cups grated mozzeralla cheese the last 15 mins of baking.