Microwave Spring Ham Casserole Recipe

Summary

Preparation Time10 MinCooking Time18 Min
Ready In28 MinDifficulty LevelEasy
Health IndexJust EnjoyServings4
CuisineCourse
MethodSpeciality
Main IngredientInterest Group

Ingredients

 Uncooked spaghetti7 Ounce (1 Package)
 Chopped celery1⁄2 Cup (8 tbs)
 Chopped onion1⁄2 Cup (8 tbs)
 Chopped green pepper1⁄4 Cup (4 tbs)
 Butter/Margarine2 Tablespoon
 All purpose flour2 Tablespoon
 Instant chicken bouillon granules2 Teaspoon
 White pepper1⁄8 Teaspoon
 Half and half1 1⁄2 Cup (24 tbs)
 Cubed fully cooked ham3 Cup (48 tbs) (1/2 Inch Cubes)
 Button mushrooms4 1⁄2 Ounce, drained (1 Jar)
 Grated parmesan cheese1⁄4 Cup (4 tbs)
 Snipped fresh parsley2 Tablespoon

Nutrition Facts

Serving size

Calories 658 Calories from Fat 248

% Daily Value*

Total Fat 28 g43.1%

Saturated Fat 14.5 g72.3%

Trans Fat 0 g

Cholesterol 56.6 mg

Sodium 759.3 mg31.6%

Total Carbohydrates 53 g17.5%

Dietary Fiber 4.2 g16.7%

Sugars 4.8 g

Protein 50 g100.5%

Vitamin A 25.5% Vitamin C 33.7%

Calcium 20.8% Iron 6.8%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. In a microwaveable bowl, boil water.
2. Add spaghetti to boiling water and cook in the microwave according to packet directions. Drain pasta and set aside.

MAKING
3. In a microwaveable casserole melt butter in the microwave at HIGH for 1 minute.
4. Add celery, onion, green pepper to the hot melted butter.
5. Cover dish with cling wrap.
6. Microwave at HIGH for 3 to 4 minutes until vegetables are tender.
7. Uncover dish and stir in flour, bouillon granules, white pepper.
8. Further blend in the cream.
9. Return uncovered dish to the microwave.
10. Reduce microwave power to 7.
11. Cook for 4 1/2 to 6 minutes, stirring once, until the sauce has thickened.
12. Into the sauce, stir ham, mushrooms and cooked spaghetti. Toss lightly to mix.
13. Microwave for another 5 to 7 minutes, stirring once till the spaghetti is well heated.

SERVING
14. Dish out into individual deep dish plates.
15. Sprinkle Parmesan cheese and chopped parsley.
16. Serve hot.
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