Creamy Spaghetti Casserole

• 1/2 cup sliced green onions
• 1/2 cup sliced celery
• 1 can (4 ounces) mushroom stems and pieces, drained
• 2 tablespoons butter
• 8 ounces spaghetti, cooked and drained
• 3 cups cubed fully cooked ham
• 2 cups shredded Monterey Jack cheese, divided
• 1 cup sour cream
• 1 cup 4% cottage cheese
• 1 cup frozen cut green beans, thawed
• 1 jar (2 ounces) diced pimientos, drained
• 1/4 teaspoon garlic salt
• 1/8 teaspoon pepper

1. In a large saucepan or Dutch oven, saute onions, celery and mushrooms in butter until tender. Add the spaghetti, ham, 1-1/2 cups Monterey Jack cheese, sour cream, cottage cheese, beans, pimientos, garlic salt and pepper; mix well.
2. Transfer to a greased shallow 2-qt. baking dish. Bake, uncovered, at 350u0b0 for 20 minutes; sprinkle with remaining Monterey Jack cheese. Bake 10 minutes longer or until bubbly and the cheese is melted.

green onions, celery, mushroom stems, butter, shredded monterey jack cheese, sour cream, cottage cheese, green beans, pimientos, garlic salt, pepper

Taken from www.tasteofhome.com/recipes/creamy-spaghetti-casserole/ (may not work)