Recipe courtesy of Pam's Midwest Kitchen Korner


2 tablespoons butter

2 cups sliced mushrooms

1 small onion, chopped

½ cup green bell pepper, chopped

1 cup frozen peas, thawed

1 (14 ounces) can stewed tomatoes

3 tablespoons flour

1 can reduced-fat cream of mushroom soup

1 cup fat-free evaporated milk

½ to 1 cup water, enough to make it creamy

2 teaspoons prepared horseradish

Salt and pepper, to taste

2 cups cubed fully cooked ham

1 (14 ounces) package spaghetti

½ cup Parmesan cheese, grated


Preheat oven to 375°.

Coat a large casserole dish with cooking spray.

Cook spaghetti according to package directions, drain well, and set aside.

In a large skillet, over medium-high heat, melt butter and sauté onion, mushrooms and green pepper until tender.

Add peas and tomatoes, combine well.

Sprinkle with flour, cook, stirring constantly, for 1 minute.

Gradually whisk in soup, milk and water.

Season to taste with salt and pepper.

Stir in horseradish, and cook for 5-6 minutes, until mixture comes to a boil, and thickens.

Add spaghetti and ham, combine well.

Pour mixture into prepared casserole dish, sprinkle Parmesan over all.

Bake for 30 minutes or until heated through and a golden brown.

Let stand for 5 minutes.


Prep time:  15 minutes

Cook time:  30 minutes

Total time:  45 minutes

8 servings