Spaghetti Ham Bake

By Lets Start Cooking

I appreciate being able to freeze one pan for a hectic day. The generous portions are bound to feed a hungry family or an extra mouth or two that show up at your table


  • 1 (7 ounce) package spaghetti, broken into 
  • 2 inch pieces 4 cups cubed fully cooked ham
  • 2 (10.75 ounce) cans  condensed cream of  chicken soup, undiluted
  • 2 cups sour cream
  • 1/2 pound fresh mushrooms, sliced
  • 1/2 cup chopped onion 1/2 cup sliced ripe olives
  • 1 1/2 teaspoons ground mustard
  • 1 teaspoon seasoned salt
  • 2 teaspoons Worcestershire sauce TOPPING:
  • 2  cups soft bread crumbs
  • 1/4 cup butter or margarine, melted
  • 2 cups shredded Cheddar cheese


Cook spaghetti according to package directions; drain and place in a large bowl. Add the ham, soup,  sour cream, mushrooms, onion, olives if desired, mustard, seasoned salt and Worcestershire sauce. Transfer to two greased 11-in. x 7-in. x 2-in. baking dishes.
In a bowl, toss bread crumbs and butter; add cheese. Sprinkle over casseroles. Cover and freeze one  for up to 2 months. Bake the second casserole, uncovered, at 325 degrees F for 30 minutes or until  heated through.

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