Baked Ham and Spaghetti Casserole

Step 1: Pasta ... Cook the pasta according to package directions in plenty of salted water. Cook a couple of minutes under, as it will continue to cook in the oven. Drain and transfer to the casserole dish.

Step 2: Ham and Vegetables ... Now in that same pot you cooked the pasta in, add the butter and bring to medium heat. Then, add the mushrooms and onions, and cook until they are tender, about 4-5 minutes. Then stir in the ham and scallions and cook just another minute.

Step 3: Sauce ... Add the flour to the ham and vegetables and stir until it is mixed in; then, slowly add the sherry, broth, pinch of salt, pepper, and nutmeg and mix until everything is combined. Go easy on the salt because the broth and ham are both salty. Bring to a boil, stirring often, until the sauce is thickened; then reduce to a simmer. Add the cream, 1/2 of the parmesan, 1/2 of the white cheddar, and the peas, and cook 1 minute until the cheese is completely melted. Then, remove from the heat, add the parsley, and re-season if necessary.

Step 4: Combine and Bake ... Add the drained pasta to the pot with the ham, vegetables, and cheese sauce and toss well. Wipe out the casserole dish that the pasta has been cooling in, spray with a non-stick spray; and, add the pasta (now mixed with the ham, vegetable, and cheese sauce) back in the dish, and top with the remaining cheese.

Step 5: Preheat the oven to 350 degrees and bake on the middle shelf for 30 minutes until bubbly and the cheese is golden brown. Let the casserole rest 5 minutes before serving.

Step 6: Serve and ENJOY! A nice salad is all you need with this hearty comforting dish.