Tetrazzini cu șuncă

Instrucțiuni

1. 1

   Gather and prepare all ingredients. Preheat the oven to 375°F and grease a 9x10 casserole dish with nonstick cooking spray and set aside.

2. 2

   Bring a medium-sized pot of water to a boil to cook the pasta. Once boiling, add the pasta and cook for about 10 minutes, or just until tender. Drain and cool the pasta in a colander, then set aside for later.

3. 3

   While the pasta is cooking, in a large skillet over medium heat, add the oil, onions, and mushrooms. Cook for 5 minutes, stirring occasionally, until the onions soften.

4. 4

   Push the onions and mushrooms to one side of the skillet. Melt the butter in the skillet, then sprinkle in the flour and cook for 1 minute.

5. 5

   Add the chicken broth, salt, pepper, garlic powder, and dried thyme, and cook until it’s thickened, about 1-2 minutes.

6. 6

   Next, add the milk and whisk until the liquid has thickened and become smooth, about 2 minutes.

7. 7

   Add the ham and peas to the skillet and fold to combine.

8. 8

   Add the cooked spaghetti noodles and fold until combined. (If your skillet is too small, place everything in a large bowl to combine.)

9. 9

   Transfer the mixture into the 9x10 casserole dish and spread evenly.

10. 10

    Top evenly with the cheddar cheese. Bake, uncovered, in the oven for 25-30 minutes.