Ham Spaghetti Casserole
Transform those holiday ham leftovers into a Ham Spaghetti Casserole! This creamy and comforting pasta bake is easy to make and packed with 31 grams of protein per serving, making it the perfect choice for a delicious and nutritious family-style meal.
If you’re like me, the thought of meticulously planning meals and navigating crowded grocery stores can be downright daunting, so casseroles and pasta bakes are lifesavers. For instance, this healthy ham spaghetti casserole provides a quick and convenient way to incorporate the essential food groups into one delicious dish.
This ham and spaghetti casserole showcases a wholesome medley of goodness. With each bite, you’ll savor the perfect balance of tender pasta, savory ham, earthy mushrooms, onions, and the sweet pop of green peas in a rich, creamy sauce.
The best part? This recipe leaves you in complete control of the ingredients. Want to make it a high-protein pasta bake? Use high-protein spaghetti noodles for a creamy casserole boasting over 30 grams of protein per serving! Prefer a lighter, lower-calorie version? You can easily modify the ingredients without sacrificing deliciousness!
Why you’ll love this recipe
- Quick and easy. Assembling the casserole takes a few simple steps before your oven takes over and bakes it to hot, creamy, melty perfection.
- Versatile. Whether you’re winding down from a hectic weeknight or simply seeking a crowd-pleasing casserole, this ham spaghetti casserole is the solution.
- Protein-packed. There’s no shortage of protein in this dish between the ham and the high-protein spaghetti noodles! The macros are impressive, to say the least.
Ingredients You’ll Need
- Spaghetti. I use high-protein pasta, like Barilla Plus or Dreamfields, for a more nutritious and satisfying noodle option, but free to use any spaghetti noodles here.
- Butter. For sautéeing, I love the Land O’ Lakes olive oil butter blend sticks, but regular butter also works.
- Ham. I use low-sodium ham, but any diced ham works for this casserole, including leftover holiday ham!
- Mushrooms. Select mushrooms with a meaty texture and rich taste, like cremini, baby bella, or white mushrooms.
- Onion. I used vidalia onion. For a slightly different flavor profile, use yellow onions or shallots.
- English peas. Go with fresh peas here if they’re available. Otherwise, grab a bag of frozen green peas.
- Parsley. Use fresh parsley for the best flavor. You can also add fresh thyme and chives here.
- All-purpose flour. It absorbs liquid and forms a roux as it cooks, which thickens the sauce in the casserole.
- Chicken broth. It enhances the overall depth of flavor and helps meld the ingredients together for a cohesive casserole.
- Sherry. This adds complexity and depth to the dish, but if you don’t have sherry, you can substitute it with dry white wine to achieve a similar taste.
- Nutmeg. Freshly grated nutmeg is intense, so you only need a dash for a hint of nutty, warming flavor.
- Salt and ground pepper. To enhance flavor.
- Half-and-half. To create a rich, creamy sauce with fewer calories and fat, I use fat-free half-and-half, but you can use regular half-and-half if preferred.
- Parmesan cheese. Grate the cheese directly from the block for the best taste and texture.
How to make creamy spaghetti casserole with ham
Step 1: Cook the spaghetti. Add the spaghetti to a pot of boiling salted water and cook according to the package directions for al dente or your desired pasta doneness. Drain, rinse under cold water, and set aside.
Step 2: Sauté ham and veggies. Melt butter in a large sauté pan over medium heat, then add the mushrooms, ham, onion, peas, and parsley and sauté until the mushrooms are tender and slightly caramelized (do not brown).
Step 3: Make the cream sauce. Add the flour and mix well. Then, add the chicken broth, sherry, nutmeg, and spices, and cook while stirring until thickened. Stir in half-and-half and half of the cheese, and cook until the sauce is creamy and the cheese is melted.
Step 4: Assemble casserole and bake. Add the pasta and gently toss to coat, then pour the mixture into a greased 9×13 or 3 quart baking dish.
Sprinkle the remaining cheese over the top, and bake until bubbly.
Recipe tips
Here are some tips and tricks to make the perfect ham and pasta casserole:
- Cook the pasta al dente. You can opt for high-protein spaghetti or any pasta you like. Just cook it al dente to prevent it from becoming mushy during baking.
- Dice everything uniformly. Dice the ham, mushrooms, and onions into small, uniform pieces to ensure even distribution throughout the casserole.
- Don’t skip the sherry! It adds incredible depth of flavor. If you prefer a non-alcoholic option, use chicken or vegetable broth.
- Don’t overbake. Keep a close eye on the casserole while baking to prevent it from drying out. Typically, 25-30 minutes at 350°F (175°C) should suffice. Cover the baking dish loosely with aluminum foil if the top is browning too quickly.
- Let the casserole rest. Let the casserole rest for 5-10 minutes after baking. This helps the flavors meld and makes it easier to slice and serve.
Variations
Feel free to customize this ham spaghetti casserole. Here are some ideas:
- Extra cheesy – Incorporate extra shredded cheese, like Cheddar, Swiss, or Gruyère, for an extra ooey, gooey indulgent dish.
- Add broccoli and cauliflower – Add steamed or blanched broccoli and cauliflower florets to the casserole for added color, nutrition, and a pleasant crisp-tender crunch.
- Give it a spicy kick. Make a spicy ham casserole by adding diced jalapeños, red pepper flakes, or hot sauce.
- Switch up the ham – No ham? No problem. Substitute diced or shredded cooked chicken, shrimp, or crab meat for an equally satisfying, protein-packed casserole.
- Low-carb – Replace spaghetti with spiralized zucchini or spaghetti squash for a lower-carb, keto-friendly version.
Storing & Freezing
Storing: Store leftover ham casserole in an airtight container in the refrigerator for 3-4 days.
Freezing: Wrap the cooled casserole tightly in aluminum foil or place it in an airtight freezer-safe container and keep it frozen for 2-3 months. Thaw in the fridge before reheating.
FAQ
Absolutely! To make a gluten-free ham spaghetti casserole, use gluten-free pasta and a gluten-free flour alternative (such as rice flour or cornstarch), cooked al dente according to the package instructions.
You can assemble the casserole a day in advance and refrigerate it, then bake it when needed, or assemble the casserole in a freezer-safe dish, cover it tightly with foil, and freeze for up to 3 months. When ready to serve it, simply thaw it in the refrigerator and proceed with the baking instructions.
More high protein casserole recipes
- Beef Mexican Casserole
- Chicken Vegetable Casserole
- Swiss Chicken Casserole
- Chicken Butternut Squash Casserole
- Chicken Broccoli Casserole
- Spaghetti Squash Meatball Casserole
If you love this ham and pasta casserole recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
Stay posted on my latest cooking adventures through social media @ Instagram, Pinterest, and Facebook. Also, don’t forget to tag me when you try one of my recipes!
Creamy Ham Spaghetti Casserole
Ingredients
- 10 oz dry Barilla Plus spaghetti or spaghetti of choice
- 4 tbsp butter I use the olive oil butter blend sticks
- 8 oz sliced mushrooms chopped small
- 12 oz lean low-sodium ham diced
- ½ sweet onion finely chopped
- 1 tbsp chopped parsley
- 4 tbsp unbleached all-purpose flour
- 2 cups chicken broth
- 2 tbsp sherry
- Dash fresh grated nutmeg nutmeg is strong, just a dash for flavor
- 1/2 tsp salt or to taste
- fresh ground pepper to taste
- 1/2 cup fat-free half and half or regular half and half
- 1 cup freshly shredded Parmesan cheese divided
- 1 cup fresh English peas
Instructions
- Heat oven to 350°.
- Spray a 9×13 or 3-quart baking dish with nonstick cooking spray.
- Cook the spaghetti in boiling salted water following the package directions for al dente (or to your desired pasta texture).
- Rinse in cold water, drain, and set aside.
- In a large sauté pan, melt butter over medium heat.
- Add the mushrooms, ham, onion, peas, and parsley.
- Saute for about 10 minutes, stirring occasionally, 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 30 minutes, until hot and bubbly.
Notes
- Cook the pasta al dente. You can opt for high-protein spaghetti or any pasta you like. Just cook it al dente to prevent it from becoming mushy during baking.
- Dice everything uniformly. Dice the ham, mushrooms, and onions into small, uniform pieces to ensure even distribution throughout the casserole.
- Don’t skip the sherry! It adds incredible depth of flavor. If you prefer a non-alcoholic option, use chicken or vegetable broth.
- Don’t overbake. Keep a close eye on the casserole while baking to prevent it from drying out. Typically, 25-30 minutes at 350°F (175°C) should suffice. Cover the baking dish loosely with aluminum foil if the top is browning too quickly.
- Let the casserole rest. Let the casserole rest for 5-10 minutes after baking. This helps the flavors meld and makes it easier to slice and serve.
Nutrition
- Crockpot BBQ Pulled Pork - July 8, 2025
- Reese’s PB Overnight Oats - June 23, 2025
- Sweet Potato Kefir Pancakes (Gluten-Free) - June 16, 2025
