Sherried Ham Tetrazzini
|Thin spaghetti||1⁄2 Pound|
|Canned sliced mushrooms||4 Ounce|
|Onion||1 Medium, chopped|
|Celery||1⁄2 Cup (8 tbs)|
|Butter/Margarine||6 Tablespoon (0.75 Stick)|
|All purpose flour||6 Tablespoon|
|Instant chicken broth/2 chicken-bouillon cubes||2 Cup (32 tbs)|
|Cream||1 Cup (16 tbs)|
|Dry sherry||3 Tablespoon|
|Cubed cooked ham||3 Cup (48 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
1 Break spaghetti in 2-inch pieces.
Cook, following label directions; drain; place in a greased shallow 8-cup baking dish.
2 While spaghetti cooks, drain liquid from mushrooms into a 2-cup measure; add water to make 2 cups.
3 Saute onion and celery in butter or margarine until soft in a large saucepan.
Stir in flour, chicken broth or bouillon cubes and pepper.
Cook, stirring constantly, until bubbly.
Stir in the 2 cups liquid, cream and sherry.
Continue cooking and stirring until sauce thickens and boils in 1 minute; stir in mushrooms and ham.
4 Spoon over spaghetti in baking dish.
Sprinkle with Parmesan cheese.
5 Bake in hot oven (400Â°) for 20 minutes, or until bubbly.