Recipe Friday - Ham Tetrazzini

Ham Tetrazzini - this is one of my favorite dishes, and I think it is better as a leftover. It also works great as a freezer meal!

4 Tbsp butter
1 small can mushrooms (can use fresh)
¼ small chopped onion
¼ c flour
1 c chicken broth
1-1/4 c half and half (can substitute milk but it’s better with ½ and ½)
1 c grated cheese (again, I like extra sharp cheddar)
2 tsp salt
1/8 tsp pepper
1 tsp lemon juice
1 oz vermicelli (I use spaghetti)
3 c cooked cubed ham
¼ c parmesan cheese

Cook vermicelli, drain. While it is cooking, melt butter. Sauté onion & mushrooms. Blend in flour. Add broth and cream. Cook until thick. Add grated cheese, salt, pepper, and lemon juice. Stir until cheese melts. Combine vermicelli, ham, and cheese sauce in casserole. Sprinkle with parmesan. Bake at 400* 20-25 minutes.

* Sometimes I get lazy and put the butter, onion, & mushroom in the microwave. Once the onion is soft, I mix everything except the parmesan cheese together & put it in the casserole dish, without cooking it together first.