Best Ham Spaghetti Casserole Recipes

HAM AND ASPARAGUS SPAGHETTI CASSEROLE

Ham and Asparagus Spaghetti Casserole image

We eat this tasty casserole often, so I like to change the ingredients now and then. I'll double the amount of rosemary, substitute green beans or broccoli for asparagus or use chicken instead of ham.-Kea Fisher, Bridger, Montana

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 2 casseroles (8 servings each).

Number Of Ingredients 17

Ingredients

1 package (16 ounces) spaghetti, broken into thirds
2 pounds fresh asparagus, trimmed and cut into 1-1/2 inch pieces
2 eggs, lightly beaten
1/2 cup grated Parmesan cheese, divided
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 can (12 ounces) evaporated milk
1 cup milk
1/2 cup chicken broth
1/2 cup mayonnaise
2 tablespoons lemon juice
2 teaspoons grated onion
2 teaspoons prepared mustard
2 teaspoons minced fresh parsley
1/4 teaspoon dried rosemary, crushed
1/2 cup shredded cheddar cheese
3 cups cubed fully cooked ham

Steps:

Cook spaghetti according to package directions. Rinse with cold water; drain. Meanwhile in a large saucepan, bring 2 cups of water to a boil. Add asparagus. Cover and cook for 3-5 minutes or until crisp-tender; drain., In a large bowl, toss spaghetti with eggs and 1/4 cup Parmesan cheese. Spread into two greased 2-qt. baking dishes., In a large saucepan, melt butter. Stir in flour until smooth. Gradually add the evaporated milk, milk and broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Remove from the heat. Whisk in the mayonnaise, lemon juice, onion, mustard, parsley and rosemary. Stir in cheddar cheese and remaining Parmesan until blended., Sprinkle ham and asparagus over spaghetti crust. Pour cheese sauce over top. Cover and bake at 350° for 40 minutes. Uncover; bake 5-10 minutes longer or until edges are bubbly.

Nutrition Facts : Calories 307 calories, Fat 15g fat (6g saturated fat), Cholesterol 65mg cholesterol, Sodium 530mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 1g fiber), Protein 14g protein.

BAKED CHEESY HAM AND SPAGHETTI CASSEROLE

Baked Cheesy Ham and Spaghetti Casserole image

This is a favorite dish of mine for leftover ham. I like to use a mix of parmesan and white cheddar or you can use a monterey jack cheese if you prefer that, but it is just creamy and comforting. I love to bake a ham once a month. I cut it up and freeze and that way I always have a quick meal waiting to be put together. So many people only cook ham on holidays, but it is a great resource and inexpensive. Give this a try for a nice way to use your leftovers and good comfort food on a chilly night.

Provided by SarasotaCook

Categories Spaghetti

Time 1h4m

Yield 4-6 Individual Servings, 4-6 serving(s)

Number Of Ingredients 17

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 1 cup 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

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.

HAM & SPAGHETTI CASSEROLE

Ham & Spaghetti Casserole image

This is another recipe from my earlier years. I believe I found the recipe in a library book; it was a good addition to our weeknight meals.

Provided by Lorraine of AZ

Categories Ham

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons butter
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon white pepper
3 cups milk
1 cup American cheese, shredded
1 cup cooked ham, cubed (smoked ham suggested)
1/2 lb spaghetti, cooked and drained
sliced hard-cooked egg (to garnish) (optional)

Steps:

Preheat oven to 375 degrees F. Butter a 2 quart casserole.
Melt butter in large saucepan; blend in flour, salt and white pepper. Gradually add milk, stirring until thickened. Remove from heat and blend in cheese; add ham and cooked spaghetti. Stir well.
Spoon into prepared casserole. Cover and bake in preheated oven about 15 minutes or until mixture is thoroughly heated. Garnish with sliced hard-cooked eggs, if desired.