THESE RECIPES ARE MY PROPERTY; YOU MAY USE THEM FREELY, BUT YOU MAY NOT USE THEM IN ANY CONTEST OR PUBLICATION WITHOUT GIVING ME CREDIT.

Kay's Easy Ham and Mushroom Tetrazzini

I had leftover ham and I wanted pasta, so I created this.  It is simple and delightful.  It is so easy that from stove to table takes only 30 minutes and dinner is served.  This recipe makes 5-6 hearty servings.


2 cups diced ham
8
mushroom sliced or one small can of sliced mushrooms, drained
1 medium onion, diced
1 small bell pepper, diced
2 Tablespoons parsley flakes (fresh is the best)
1 bud/toe of garlic, minced
2 Tablespoons olive oil
1 Tablespoon garlic powder
½ teaspoon pepper
½ cup sharp cheddar cheese, shredded (It is also good substituting pepper jack cheese)
½ cup mozzarella cheese, shredded
½ cup fresh(not green can shaker kind) parmesan cheese, shredded
2 cans cream of mushroom soup
¾ cup milk
12 ounces spaghetti

 Fill a large pot with water and bring to a boil and add spaghetti and cook 8 minutes.  While water is coming to a boil and then while spaghetti is cooking, heat olive oil in a deep skillet over medium heat.  Add onion, bell pepper, minced garlic, and parsley and sauté about 3 minutes.  Add mushrooms and continue to sauté until veggiea are soft.  Add soup, cheeses, garlic powder and pepper.  Stir until cheeses start to melt.  Add milk and continue to stir.  Bring to a low boil and add diced ham.  Simmer until spaghetti is done.  Drain spaghetti and add spaghetti to sauce.  If it is too thick, add a little more milk. 

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