Ingredients

• 8 ounces thin spaghetti
• 1/4 cup chopped onion
• 1/4 cup butter or margarine
• 3 tablespoons flour
• 1 teaspoon salt
• Dash each of pepper and nutmeg
• 2 3/4 cups milk
• 1/4 cup chopped green pepper
• 1 can (3 ounces) sliced mushrooms, undrained
• 1 can (4 ounces) pimientos, chopped
• 3/4 cup grated Romano or Parmesan cheese
• About 1 1/2 cups Chicagoland Ham strips

Instructions

1. Cook spaghetti according to package directions, or until just tender.
2. Cook onion in butter 2 to 3 minutes.
3. Blend in flour and seasonings.
4. Gradually add milk and cook, stirring, until thickened.
5. Stir in green pepper, mushrooms and pimiento.
6. Combine half the cheese with the spaghetti and put half of this mixture in 2-quart baking dish about 2″ deep.
7. Arrange half the Chicagoland Ham over spaghetti.
8. Pour half the sauce over the ham.
9. Repeat layers, ending with sauce.
10. Sprinkle with remaining cheese.
11. Bake in moderate oven (375° F) 25 minutes or until lightly browned and bubbly.

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