Ham And Spaghetti Casserole(Silver Bowl Winner 1980) - cooking recipe

Ingredients

7 oz. uncooked thin spaghetti, broken into 2-inch pieces
2 c. cubed fully cooked ham
1 c. dairy sour cream
1 can condensed cream of chicken soup (10 3/4 oz.)
1 can (4 oz.) sliced mushrooms, drained (save 1/4 c. liquid)
1 c. shredded cheddar cheese (about 4 oz.)
1/2 c. sliced pimento-stuffed olives
1/4 c. onions
1/2 tsp. seasoned salt
1 tsp. dry mustard
1 tsp. worcestershire sauce
3/4 c. bread crumbs
2 Tbsp. butter, melted

Preparation

Heat oven to 325\u00b0.
Cook spaghetti as directed on package; drain.
Mix spaghetti, ham, sour cream, soup, mushrooms, reserved mushroom liquid, olives, onion, seasoned salt, mustard, and worcestershire sauce.
Pour into ungreased baking dish, 11 3/4 x 7 1/2 x 1 3/4 inches.
Mix bread crumbs and butter.
Mix 1/2 cup cheese and buttered bread crumbs; sprinkle in diagonal rows over casserole.
Sprinkle remaining cheese between rows.
Bake until casserole begins to bubble, about 30 minutes.
8 servings.