Tuesday, September 30, 2014


This old recipe is from the 1970s.

7-oz uncooked thin spaghetti, broken into 2-inch pieces
2 cups cubed fully cooked ham
1 cup dairy sour cream
1 can (10 3/4-oz) condensed cream of chicken soup
1 can (4-oz) sliced mushrooms, drained (reserve 1/4 cup liquid)
1/2 cup sliced pimento-stuffed olives
2 tbsp instant minced onion
1/2 tsp seasoned salt
1 tsp dry mustard
1 tsp Worcestershire sauce
3/4 cup bread crumbs
2 tbsp butter or margarine, melted
1 cup shredded Cheddar cheese (about 4 ounces)

Heat oven to 325 degrees. Cook spaghetti as directed on package; drain. Mix spaghetti, ham, sour cream, soup, mushrooms, reserved mushroom liquid, olives, onion, seasoned salt, mustard and Worcestershire sauce. Pour into ungreased baking dish, 11 3/4x7 1/2x1 3/4-inches.

Mix bread crumbs and butter; sprinkle in diagonal rows over the casserole. Sprinkle remaining cheese between rows. Bake until casserole begins to bubble, about 30 minutes.

8 servings.

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