Best Janets Spaghetti With Cheese Ham Sauce Recipes

Italian Spaghetti with Ham image

Provided by Karen in KS

Categories Ham

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups slivered cooked ham
1 clove garlic, minced
1 tablespoon butter or 1 tablespoon margarine
8 ounces thin spaghetti
1/2 cup grated parmesan cheese
1/4 cup chopped parsley
3 eggs, slightly beaten
1/4 cup sliced black olives
salt and pepper

Steps:

Baked Cheesy Ham and Spaghetti Casserole image

Provided by SarasotaCook

Categories Spaghetti

Time 1h4m

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

Number Of Ingredients 17

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.

JANET'S SPAGHETTI WITH CHEESE --HAM SAUCE image

Provided by JANET JORDAN

Time 15m

Number Of Ingredients 11

1 Tbsp butter
1/2 c finely chopped onion
1 md garlic clove crushed
1/2 lb cooked ham, cut into julienne strips
1 can chedder cheese soup
1 c milk
1/2 c dark seedless raisins
1/2 tsp chili powder
1 Tbsp salt
3 qt boiling water
1--8 oz package spaghitti

Steps:

1. Melt butter in a large saucepan. Add onion and garlic.
2. Saute over medium heat stirring constantly for about 3 minutes or until onion is tender. Stir in ham undiluted soup, milk,raisins, and chili powder.
3. Cook over low heat until hot, stirring occasionally DO NOT BOIL. Keep warm over low heat until spaghetti is cooked stir frequently.
4. Add salt to rapidly boiling water add spaghetti gradually so water continues to boil. Cook stirring occasionally until tender drain in colander.
5. Place spaghetti on serving plate serve sauce with spaghetti.