Ham and Pasta Casserole

I had so much leftover ham from the holidays that I needed to find a few different ways to get rid of it.  I found this recipe - seemed like something pretty simple.  I'm having surgery tomorrow and figured it would be something my friends, who will be taking care of me, would be able to easily reheat.  It turned out really well - and it was nice to enjoy something satisfying that would fill me up - I doubt I'll be eating tomorrow.  

Ham and Pasta Casserole

6 ounces pasta
2 cups diced cooked ham (I used much less)
3 tablespoons butter
4 to 6 ounces mushrooms, sliced (I used more)
4 to 6 green onions, trimmed, thinly sliced
4 tablespoons flour
1 cup chicken broth
1 cup milk
1/2 teaspoon seasoned salt
1/4 teaspoon garlic seasoned pepper or other pepper blend
dash cayenne or other hot pepper, as desired
salt or more seasoned salt and pepper, to taste
1 cup shredded Cheddar cheese

Cook pasta in boiling salted water, following package directions. Drain and rinse in hot water; combine with ham in a large bowl. 

Heat butter over medium low heat; add sliced mushrooms. Cook, stirring frequently, until mushrooms are tender; add green onions. 

Stir in flour until blended in thoroughly. Gradually stir in chicken broth and milk. Add seasoned salt, pepper, and hot pepper. Cook, stirring constantly, until thickened. Taste and add more salt and pepper, as needed. 

Stir into the pasta and ham mixture; stir in cheese. Bake at 325° for 25 to 30 minutes, until bubbly and cheese is melted.

Ham and Pasta Casserole

6 ounces pasta
2 cups diced cooked ham (I used much less)
3 tablespoons butter
4 to 6 ounces mushrooms, sliced (I used more)
4 to 6 green onions, trimmed, thinly sliced
4 tablespoons flour
1 cup chicken broth
1 cup milk
1/2 teaspoon seasoned salt
1/4 teaspoon garlic seasoned pepper or other pepper blend
dash cayenne or other hot pepper, as desired
salt or more seasoned salt and pepper, to taste
1 cup shredded Cheddar cheese

Cook pasta in boiling salted water, following package directions. Drain and rinse in hot water; combine with ham in a large bowl. Heat butter over medium low heat; add sliced mushrooms. Cook, stirring frequently, until mushrooms are tender; add green onions. Stir in flour until blended in thoroughly. Gradually stir in chicken broth and milk. Add seasoned salt, pepper, and hot pepper. Cook, stirring constantly, until thickened. Taste and add more salt and pepper, as needed. Stir into the spaghetti and ham mixture; stir in cheese. Bake at 325° for 25 to 30 minutes, until bubbly and cheese is melted.

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