Creamy Ham Pasta (Print Version)

# Ingredients:

01 - 1/2 medium onion, chopped.
02 - 1/2 teaspoon of salt.
03 - 2 tablespoons of butter, unsalted.
04 - 8 ounces of spaghetti noodles.
05 - 6 ounces of mushrooms, cut into slices.
06 - 1 can (10.75-ounce) condensed mushroom soup.
07 - 1/4 cup of parmesan cheese, grated.
08 - 1/4 cup breadcrumbs, use if you like.
09 - 1/4 teaspoon ground black pepper.
10 - 1 cup cheddar cheese, shredded.
11 - 1 cup of thawed frozen peas.
12 - 1/2 cup milk.
13 - 1 1/2 cups of cooked ham, diced up.

# Instructions:

01 - Set your oven to 350°F.
02 - Boil the spaghetti until it’s just firm enough to bite, then strain the water.
03 - Cook mushrooms and onion in melted butter until softened.
04 - Stir together the mushroom soup, milk, salt, and pepper until it’s nice and smooth.
05 - Toss ham, thawed peas, shredded cheese, and the cooked spaghetti into the mix.
06 - Spoon everything into a casserole pan, sprinkle breadcrumbs and the rest of the cheese on top, and bake for 20-25 minutes.

# Notes:

01 - Can be prepped earlier and kept in the fridge.
02 - You can freeze this up to 3 months.
03 - You could switch out ham for turkey or chicken.

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