Baked Cheesy Ham and Spaghetti Casserole

Ingredients

• 1 1/2 cups ham, diced (if you don't have leftover ham, buy a couple slices of baked ham from the grocery deli 3/4-inch thic)
• 8 ounces linguine, broken up in 4-inch pieces (spaghetti will work fine)
• 8 ounces cremini mushrooms, thin sliced
• 4 scallions, diced
• 1 cup frozen  peas, peas to me make the dish (if you are not a pea fan, use broccoli cut in small pieces)
• 1 medium onion (cut in half and thin sliced)
• 1 cup white cheddar cheese (shredded) or you could use monterey jack cheese
• 1/2 cup parmesan cheese
• 1/2 cup heavy cream
• 2 cups chicken broth
• 4 tablespoons sherry wine (if you don't to add sherry, you can add more chicken broth, or you can add white wine, but the sherr)
• 4 tablespoons butter
• 4 tablespoons flour
• 1 tablespoon parsley, chopped
• 1 pinch nutmeg
• salt
• ground black pepper

Directions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.