|Canned sliced ripe olives||2 1⁄4 Ounce, drained (1 Can)|
|Spaghetti||7 Ounce (1 Package)|
|Fresh mushrooms||1⁄2 Pound, sliced|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Garlic powder||1⁄8 Teaspoon|
|Diced cooked ham||2 Cup (32 tbs)|
|Half and half||2 Cup (32 tbs)|
|Milk||2 Cup (32 tbs)|
|Grated parmesan cheese||3⁄4 Cup (12 tbs), divided|
Cook spaghetti according to package directions, omitting salt.
Drain well, and set aside.
Saute mushrooms and onion in butter in a large skillet until tender.
Add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk and half and half, stirring constantly, until mixture is thickened and bubbly.
Stir in seasonings and 1/2 cup Parmesan cheese.
Spoon half of spaghetti into a lightly greased 12 x 8 x 2 inch baking dish.
Pour one third of sauce over spaghetti; sprinkle with half each of ham and olives.
Repeat layers, ending with sauce over last layer of olives.
Sprinkle the remaining 1/4 cup Parmesan cheese over casserole.
Bake at 350° for 25 minutes.