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April 21, 2011

Ham & Cheese Spaghetti Bake

Always served in my childhood home following Easter, this is one of my favorite dishes. I'm not a big ham eater, but small cubes of ham are fine with me. I'd rather eat this than a slice of ham any day. I typically make a double or triple batch of this...freezing half & feeding half to the family for 2-3 meals. This also makes a great pot-luck dish. Its filling enough for a meal but simple enough for a side dish. Feel free to use fettuccine, linguine or spaghetti noodles...just break them in half before you cook any of them. If for some reason you are working with dry leftover ham, add a bit more sour cream.

8oz spaghetti noodles (noodles broken in half)
1c. sour cream
1c. ricotta cheese
2c. cooked ham (leftover, diced)
1 1/2c. shredded cheddar cheese (divided)
1/4-1/2 bunch of green onions (white & green section sliced/diced small)
2 cloves of garlic smashed
celery salt (to taste)

  • Bring a medium pot of salted water to a boil, add spaghetti.
  • Cook till al' dente, or almost done. (Don't over cook or it will turn mushy.)
  • Drain spaghetti & pour into a greased 9x13 pan.
  • Mix sour cream, ricotta, ham, onions, garlic & celery salt together in a large bowl.
  • Add 3/4c. of cheddar cheese into the mixture. Mix well. 
  • Mix creamy mixture into the hot pasta in the 9x13 pan.
  • Sprinkle remaining cheddar cheese on the top of the casserole. 
  • Bake @ 350* till bubbly & cheese is melted.

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