Ham and Swiss Cheese Spaghetti Bake-Annette's
This makes a HUGE deep dish lasagna pan worth BUT can very easily be cut in half. Also, if you want a lighter version, use whole wheat pasta, fat free sour cream, low fat cream of mushroom soup and low fat cheese.
The recipe will feed an army if you make it as is. It literally FILLS the pan to the brim. Enjoy!
Recipe and photos are my own.
26 ozcream of mushroom soup
·(extra large can)
1 pkgfresh mushrooms, sliced
4 cham, cubed
4 cswiss cheese, shredded
2 clight sour cream
1 mediumonion, chopped
1 largered bell pepper, chopped
1 Tbspblack pepper (or less to your taste)
How to Make Ham and Swiss Cheese Spaghetti Bake-Annette's
- Preheat oven to 350°. Cook spaghetti to package directions to al dente.
- Cover with foil. Bake covered for 45 minutes. Remove foil and bake 10 minutes, then turn to broil for 5 minutes to brown the cheese really well. You do not need to move the rack up to do the broiling.
- ****If you cut the recipe in half, bake in a regular 9x13 cake pan or a 3 quart casserole covered for 35-45 minutes, removing the foil and broiling for 5 minutes to brown the cheese.****