Ham It Up Spaghetti Food

HAM-IT-UP SPAGHETTI

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine soup, milk, onion, parsley and Worcestershire sauce. Drain spaghetti; add to soup mixture with ham. , Transfer to a lightly greased 2-1/2-qt. baking dish. Sprinkle with cheese. Cover and bake at 375° for 15 minutes. Uncover and bake 5 minutes longer or until lightly browned and heated through.

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.

ITALIAN SPAGHETTI WITH HAM

Steps:

• Melt butter in a large skillet and lightly saute the ham and garlic.
• Cook spaghetti, drain and add to skillet.
• Reduce heat to low, stir in cheese, half the parsley, eggs and olives.
• Remove from heat and toss with salt and pepper to taste.
• Sprinkle with remaining parsley before serving.

ITALIAN SPAGHETTI WITH HAM

Steps:

• Cook spaghetti according to package directions.
• While spaghetti is cooking, heat the 1 tablespoon butter or margarine in a large skillet. Saute ham and garlic.
• Drain spaghetti well, and combine with sauteed ham and garlic in the skillet. Over very low heat, slowly stir in the cheese, eggs, olives, and half of the parsley. Remove from heat. Add salt and butter to taste, and sprinkle with remaining parsley. Serve.

HAM IT UP SPAGHETTI

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2 1/2-quart baking dish.
• Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in boiling water, stirring occasionally, until cooked through but firm to the bite, 4 to 5 minutes; drain.
• Combine cream of chicken soup, milk, dried minced onion, parsley, and Worcestershire sauce in a large bowl; add cooked angel hair pasta and ham. Transfer pasta mixture to the prepared baking dish. Sprinkle Cheddar cheese over the pasta mixture. Cover dish with aluminum foil.
• Bake in preheated oven for 15 minutes; remove foil and continue baking until top is lightly browned, about 5 minutes more.

ONE POT HAM AND CHEESE PASTA

Steps:

• Melt butter over medium heat in a large stockpot.
• Once melted, add in onion, salt and pepper and cook for 5-7 minutes, or until tender.
• Add in ham, pasta, garlic, mustard, wine (if using), water, and additional salt.
• Bring to a simmer and simmer for 9-13 minutes, stirring regularly, until pasta is al dente.
• Remove from heat and stir in swiss and parmesan.
• Taste and re-season, if necessary, and enjoy!

CREAMY HAM SPAGHETTI

Steps:

• 1. Preheat oven to 350.
• 2. Blend the tomatoes, onion, garlic & tomato sauce in a blender. Put aside.
• 3. Add the bay leaf & cloves to a big pot of water. Let it boil for about 15 minutes. Remove. Add spaghetti and cook according to instructions. Do not salt the water. Drain and set aside.
• 4. Melt the butter in a medium pan. Add blended tomato sauce & chicken bouillon.
• 5. Saute till it deepens in color ~5-7 minutes. Remove from heat.
• 6. Add the crema agria to tomato sauce. If you taste the sauce at this point it should be on the salty side. I also like to add a pinch of dried parsley at this point too.
• 7. Combine the spaghetti, ham and tomato sauce in a 9x12 casserole dish. Mix really well. Sprinkle the cheese over the whole casserole. Cover with foil and put in oven for 15 minutes or until heated through and cheese is melted.
• 8. *Crema agria can be found in the refrigerated mexican section but in a pinch sour cream can be used instead.

CREAMY HAM SPAGHETTI CASSEROLE

Steps:

• Heat oven to 350°.
• Spray a 3-quart baking dish with nonstick cooking spray.
• Cook the spaghetti 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, onion, peas, and parsley.
• Saute, stirring, until mushrooms are tender and slightly caramelized (do not brown).
• Stir in flour until blended.
• Add chicken broth, sherry, nutmeg, salt, and pepper.
• Cook, stirring, until thickened.
• Stir in fat-free half-and-half and half of the cheese.
• Cook until sauce is creamy and all cheese is melted.
• Add the pasta and stir to blend.
• Pour into the prepared baking dish.
• Sprinkle remaining cheese over the top and bake for 25 to 35 minutes, until hot and bubbly.

HAM AND SPAGHETTI CASSEROLE

Steps:

• Spray a 3-quart baking dish with nonstick cooking spray. Heat oven to 350 degrees F. Cook the spaghetti or linguine in boiling salted water following the package directions. Rinse, drain, and set aside. In a large saute 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. 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 and stir to blend. Pour into the prepared baking dish. Sprinkle remaining cheese over the top and bake for 25 to 35 minutes, until hot and bubbly.

SPAGHETTI WITH HAM AND BRIE

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
• Meanwhile, combine the olive oil and shallot in a large pot over medium heat. Cook, stirring occasionally, until the shallot is softened, 3 to 5 minutes. Add the wine and simmer until mostly reduced, 2 to 3 minutes. Add the cheese spread, mustard, ham, spaghetti and 1/2 cup of the reserved cooking water. Cook, tossing, until the spaghetti is coated with the sauce, 1 to 2 minutes, adding more cooking water as needed to loosen (the pasta will absorb the sauce as it sits). Season with salt, add the parsley and toss again.
• Divide the spaghetti among shallow bowls. Spoon any remaining sauce on top and season generously with pepper.

HAM-IT-UP SPAGHETTI

Steps:

• Put the water on to boil for the pasta.
• While that's going, get a large microwave-able casserole with a lid.
• Open up the cans of soup and dump'em in.
• Stir in the milk and seasonings.
• Get all those soup lumps smashed up.
• Now dump in the ham and peas, and stir.
• Cover and microwave on HIGH for 5 minutes.
• Stir, and determine if it's gotten hot enough to melt cheese.
• No?
• Nuke it again!
• A couple more minutes.
• When it's just about boiling, dump in the cheese, stir and cover.
• Microwave another couple minutes, and let it have a rest until the pasta is ready.
• It's probably tired.
• You didn't forget that water you put on the stove for the pasta, did you?
• No?
• That's using your noodle.
• So, when you heard that water boiling away, you picked up the lid, dumped in the pasta, and gave it a stir.
• Well, then, it should be ready to drain in the colander now.
• Drain it well, and then add it carefully to that microwave-able casserole you have the sauce in.
• I hope you picked a big one.
• You might want to add just about half of it, stir it around, then add the rest and stir some more.
• Now, unless the sauce had to wait around a long time, it should be hot and ready to serve.
• If not, just cover and microwave on HIGH for 3 to 5 minutes until it's hot again.
• This has protein, carbs, and veggies all in one.
• Add a salad or fresh veggie sticks, if you want something more, and some fruit for dessert.
• Dinner is served, and barely a pot was dirtied in the making.
• My kind of cooking!

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!