Description
A hearty and creamy pasta bake featuring diced ham, mushrooms, and peas in a cheesy sauce, perfect for weeknight dinners or gatherings.
Ingredients
Units
Scale
- 8 ounces spaghetti
- 2 tablespoons unsalted butter
- 1/2 medium onion, diced
- 6 ounces mushrooms, sliced
- 1 (10.75-ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups diced cooked ham
- 1 cup frozen peas, thawed
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (optional, for topping)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C).
- Cook Spaghetti: Cook the spaghetti according to package directions until al dente. Drain and set aside.
- Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add the diced onion and sliced mushrooms, cooking until the onion is translucent and the mushrooms are tender, about 5 minutes.
- Prepare Sauce: Stir in the condensed cream of mushroom soup and milk, mixing until smooth. Season with salt and black pepper.
- Combine Ingredients: Add the diced ham, thawed peas, and 3/4 cup of shredded cheddar cheese to the skillet, stirring until the cheese is melted and the mixture is well combined.
- Mix with Pasta: Add the cooked spaghetti to the skillet, tossing to ensure the pasta is thoroughly coated with the sauce.
- Transfer to Baking Dish: Pour the mixture into a 9×13-inch baking dish, spreading it evenly.
- Add Toppings: Sprinkle the remaining 1/4 cup of shredded cheddar cheese, grated Parmesan cheese, and breadcrumbs (if using) over the top of the casserole.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until the casserole is bubbly and the top is golden brown.
- Serve: Allow the dish to cool for a few minutes before serving.
Notes
- Variations: Substitute cooked chicken or turkey for the ham if desired.
- Make-Ahead: Assemble the casserole up to the baking step, cover, and refrigerate for up to 24 hours. When ready to bake, add an extra 5-10 minutes to the baking time to ensure it’s heated through.
- Freezing: This dish can be assembled and frozen before baking. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.