A spin on traditional Chicken Tetrazzini, this casserole makes excellent use of leftover baked ham. You can purchase diced ham at the grocery as well.
1 14 oz package dry spaghetti
3 Tbsp unsalted butter
1 Tbsp olive oil
1 8 oz package sliced Crimini mushrooms
1/2 cup sliced green onions (about 6 onions)
3 large cloves garlic, minced
1/2 tsp salt
1/2 tsp pepper
3 Tbsp all-purpose flour
1 1/2 cup heavy cream or half-and-half
1/2 cup milk
8 oz sharp cheddar cheese, shredded
2 oz Parmesan cheese, shredded
14 oz cooked ham, diced
1. Preheat the oven to 350°. Lightly grease a 9″x13″ baking dish.
2. Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions, minus a minute or two. Remove from heat but do not drain.
3. In a very large skillet over medium high heat, melt the butter and oil together. Add the mushrooms and saute until beginning to brown. Add the green onions and garlic, then season with the salt and pepper and cook until the onions begin to soften.
4. Stir in the flour and cook 2 to 3 minutes, stirring constantly, until all the flour is incorporated. Gradually whisk in the cream and milk until smooth.
5. Stir in the cheeses until melted, then add the ham.
6. With tongs, transfer the cooked pasta to the skillet, allowing some of the starchy water into the skillet. Add additional pasta water to thin the sauce slightly. The pasta will absorb some of the liquids while baking.
7. Pour the mixture into the prepared baking dish. Bake for 20 to 30 minutes.