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Creamy Ham and Spaghetti Casserole recipe is a one dish meal made with chopped ham, peas, mushrooms, onions and pasta and a simple, delicious and kid-friendly recipe.

Creamy Ham and Spaghetti Casserole

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
Course Main Course
Cuisine American
Keyword casserole, spaghetti
Servings 6 servings
Author Amee


  • 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


  • 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.