Ham Tetrazzini Recipe

• 1 (7 ounce.) pkg. spaghetti
• 1/2 pound fresh mushrooms, sliced
• 1/4 c. minced onion
• 1/4 c. butter, melted
• 1/4 c. all-purpose flour
• 2 c. lowfat milk
• 2 c. half and half
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon garlic pwdr
• 3/4 c. grated Parmesan cheese, divided
• 2 c. diced cooked ham
• 1 (2.2 ounce.) can sliced ripe olives, liquid removed

1. Cook spaghetti according to package directions, omitting salt.
2. Drain well and set aside.
3. Saute/fry mushrooms and onion in butter in a large skillet till tender.
4. Add in flour, stirring till smooth.
5. Cook 1 minute, stirring constantly.
6. Gradually add in lowfat milk and half and half, stirring constantly, till mix is thickened and bubbly.
7. Stir in seasonings and 1/2 c. Parmesan cheese.
8. Spoon half of spaghetti into a lightly greased 9x13 baking dish.
9. Pour one-third of sauce over spaghetti; sprinkle with half each of ham and olives.
10. Repeat layers, ending with sauce over last layer of olives.
11. Sprinkle the remaining 1/4 c. Parmesan cheese over casserole.
12. Bake at 350 degrees for 25 min.
13. Six servings.

spaghetti, mushrooms, onion, butter, allpurpose, milk, salt, pepper, garlic, parmesan cheese, ham, olives

Taken from cookeatshare.com/recipes/ham-tetrazzini-25570 (may not work)