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Creamy Ham and Spaghetti Casserole is a delicious one-dish casserole dinner made with high protein pasta, chopped ham, butter, olive oil, and English peas in a lightened-up cream sauce. Perfect for a kid-friendly weeknight meal.
During a busy week, the last thing that I feel like doing is meal planning and grocery shopping. Life gets hectic and we crave a way to simplify our schedules. Instead of trying to prepare big, square meals during busy weeks, I try to make one-dish meals that incorporate all of the food groups. They can be healthy, fast and prepared in advance. This Creamy Ham and Spaghetti Casserole recipe is a simple and tasty favorite in our house.
This Spaghetti Casserole is made with sautéed chopped ham, fresh mushrooms, onions sweet peas, and fresh herbs. Also, don’t leave out the sherry! It adds an incredible flavor boost to this casserole.
How To Make Creamy Ham and Spaghetti Casserole
· ¾ box of Barilla Plus spaghetti (Dreamfields is also recommended)
· 4 tablespoons olive oil blend butter (Land O’ Lakes is a favorite)
· 8 ounces sliced mushrooms, chopped small
· 1 tablespoon chopped parsley
· 1 1/2 cups minced lean low-sodium ham (you can also use pancetta)
· ½ sweet onion, finely chopped
· 4 tablespoons organic unbleached all purpose flour
· 2 cups chicken broth
· 2 tablespoons sherry
· Dash fresh grated nutmeg (nutmeg is strong, just a dash for flavor)
· 1/2 teaspoon sea salt, or to taste
· Dash fresh ground pepper
· 1/2 cup fat-free half and half (this works beautifully in this dish to cut calories)
· 1 cup (about 3 ounces) fresh shredded Parmesan cheese, divided
· 1 cup fresh English peas
Into the oven…
Ready to dive in!
Creamy Ham and Spaghetti Casserole
Ingredients
- ¾ box of Barilla Plus spaghetti Dreamfields is also recommended
- 4 tablespoons olive oil blend butter Land O' Lakes is a favorite or use 2 tbsp EVOO and 2 tbsp butter
- 8 ounces sliced mushrooms chopped small
- 1 tablespoon chopped parsley
- 1 1/2 cups minced lean low-sodium ham you can also use pancetta
- ½ sweet onion finely chopped
- 4 tablespoons organic unbleached all purpose flour
- 2 cups chicken broth
- 2 tablespoons sherry
- Dash fresh grated nutmeg nutmeg is strong, just a dash for flavor
- 1/2 teaspoon sea salt or to taste
- Dash fresh ground pepper
- 1/2 cup fat-free half and half this works great in this dish to cut calories
- 1 cup about 3 ounces fresh shredded Parmesan cheese, divided
- 1 cup fresh English peas
Instructions
- Spray a 3-quart baking dish with nonstick cooking spray.
- Heat oven to 350°.
- Cook the spaghetti in boiling salted water following the package directions.
- Rinse, drain and set aside.
- In a large sauté pan, melt butter over medium heat.
- Add the mushrooms, ham, onion, peas, and parsley.
- Saute, stirring, until mushrooms are tender and slightly caramelized (do not brown).
- Stir in flour until blended.
- Add chicken broth, sherry, nutmeg, salt, and pepper.
- Cook, stirring, until thickened.
- Stir in fat-free half-and-half and half of the cheese.
- Cook until sauce is creamy and all cheese is melted.
- Add the pasta and stir to blend.
- Pour into the prepared baking dish.
- Sprinkle remaining cheese over the top and bake for 25 to 35 minutes, until hot and bubbly.
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