HAM TETRAZZINI

Ham Tetrazzini image

Provided by Jo Ann L

Categories Ham

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

4 ounces vermicelli, broken into 2 inch pieces
1 (4 ounce) can mushrooms
1 small onion, finely chopped
4 tablespoons margarine
1/4 cup flour
1/2 teaspoon dry mustard
1 1/2 cups milk
2 chicken bouillon cubes
2 cups ham, cut into bite-sized pieces
parmesan cheese

Steps:

Cook vermicelli according to package directions; return to pan.
Drain liquid from mushrooms and add enough water to make 1 cup; dissolve the bouillon cubes in this liquid.
In a medium saucepan, saute the onion in the margarine until soft.
Stir in flour and mustard; cook, stirring constantly, just until bubbly.
Stir in the milk and the mushroom liquid mixture.
Cook and stir until the sauce thickens and boils for 1 minute.
Pour sauce over vermicelli, then stir in mushrooms and ham.
Pour into a baking dish that has been sprayed with nonstick spray.
Sprinkle with Parmesan. (Amount to taste, but I think it tastes best with the top surface of the casserole pretty much covered.)
Bake at 350° about 1/2 hour, or until bubbly hot.