Ingredients
2 packages (7 ounces each) thin spaghetti, broken into 2-inch pieces4 cups cubed fully cooked ham2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted2 cups sour cream1/2 pound sliced fresh mushrooms1/2 cup chopped onion1/2 cup sliced ripe olives, optional1-1/2 teaspoons ground mustard1 teaspoon seasoned salt2 teaspoons Worcestershire sauceTOPPING:2 cups soft bread crumbs1/4 cup butter, melted2 cups shredded cheddar cheese
Preparation
Cook spaghetti according to package directions; drain and place in a large bowl. Stir in the ham, soup, sour cream, mushrooms, onion, olives if desired, mustard, seasoned salt and Worcestershire sauce.
Transfer to two greased 11x7-in. baking dishes. In a small bowl, toss bread crumbs and butter; add cheese. Sprinkle over casseroles.
Cover and freeze one casserole for up to 2 months. Bake the remaining casserole, uncovered, at 325° for 30 minutes or until heated through.
To use frozen casserole: Thaw in the refrigerator overnight. Bake, uncovered, at 325° for 50-55 minutes or until heated through.
