Ham Tetrazzini

Instructions

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1. 1 Gather and prepare all ingredients. Preheat the oven to 375°F and grease a 9x10 casserole dish with nonstick cooking spray and set aside.
2. 2 Bring a medium-sized pot of water to a boil to cook the pasta. Once boiling, add the pasta and cook for about 10 minutes, or just until tender. Drain and cool the pasta in a colander, then set aside for later.
3. 3 While the pasta is cooking, in a large skillet over medium heat, add the oil, onions, and mushrooms. Cook for 5 minutes, stirring occasionally, until the onions soften.
4. 4 Push the onions and mushrooms to one side of the skillet. Melt the butter in the skillet, then sprinkle in the flour and cook for 1 minute.
5. 5 Add the chicken broth, salt, pepper, garlic powder, and dried thyme, and cook until it’s thickened, about 1-2 minutes.
6. 6 Next, add the milk and whisk until the liquid has thickened and become smooth, about 2 minutes.
7. 7 Add the ham and peas to the skillet and fold to combine.
8. 8 Add the cooked spaghetti noodles and fold until combined. (If your skillet is too small, place everything in a large bowl to combine.)
9. 9 Transfer the mixture into the 9x10 casserole dish and spread evenly.
10. 10 Top evenly with the cheddar cheese. Bake, uncovered, in the oven for 25-30 minutes.