Creamy Ham 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

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 504kcal

Author Amee

Heat oven to 350°.
Spray a 9x13 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.

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.