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2 (7-ounce) packages thin spaghetti, uncooked* 1/4 cup butter or margarine 1 (8-ounce) package sliced fresh mushrooms 6 green onions, chopped 3 garlic cloves, minced 1/2 teaspoon salt 1/2 teaspoon pepper 3 tablespoons all-purpose flour 2 cups half-and-half or whipping cream 2 cups shredded Cheddar cheese 1/2 cup shredded Parmesan cheese 2 cups chopped cooked ham Cook pasta according to package directions. Drain and set aside. Melt butter in a large skillet over medium-high heat; add sliced mushrooms, green onions, and garlic; saute 3 to 4 minutes or until tender. Add salt and pepper. Whisk in flour gradually until blended. Gradually whisk in half-and-half until smooth. Stir in Cheddar cheese and 1/4 cup Parmesan cheese until melted; stir in ham and pasta. Pour mixture into a lightly greased 13x9-inch baking dish. Sprinkle with remaining 1/4 cup Parmesan cheese. Bake at 350 degrees for 20 to 25 minutes. *1 (12-ounce) package thin egg noodles may be substituted for spaghetti. Yield: 6-8 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |