|Thin spaghetti||8 Ounce|
|Sliced mushrooms||6 Ounce|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Dry mustard||1⁄2 Teaspoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Bouillon granules||1 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Diced cooked ham||2 Cup (32 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Cook spaghetti according to package directions; drain and set aside.
Drain mushrooms, reserving liquid.
Add enough water to mushroom liquid to equal 1 cup; set aside.
Saute onion in butter in a medium saucepan until tender.
Add flour and mustard, stirring until smooth; cook 1 minute, stirring constantly.
Gradually add 1 cup mushroom liquid, milk, bouillon granules, and Worcestershire sauce; cook, stirring constantly, until thickened and bubbly.
Combine spaghetti, mushrooms, onion sauce, and ham; mix well.
Spoon mixture into a greased shallow 2-quart baking dish; cover and refrigerate several hours or overnight.
Remove from refrigerator; let stand 30 minutes.
Bake, covered, at 350Â° for 30 minutes.
Uncover and bake 5 minutes; sprinkle with cheese, and bake 10 minutes.