This casserole fits the bill and is perfect for that leftover ham you baked up for the weekend.
The size you make the casserole is very adjustable. I made this for our Monday night Dinner club and it fed 8 adults easily.
Melt 1/4 cut butter in a large frying pan and saute the veggies until tender crisp.
Add 1/4 cup of flour and stir well until combined and let it simmer until it has thickened up.
Add 1 1/2 cups of heavy cream .. ( you could easily make it with light cream)
Add 3 cups of chicken stock.
Stir on Medium heat and bring to a simmer.
Add fresh ground pepper and let it simmer 10 minutes.
I don't add any salt but put it on the table.
With ham you never really know how salty the dish will be.
Add 3 cups of diced baked ham and stir to combine.
Add 1/2 grated Parmesan and 1 cup or so of frozen peas.
Cook 1 small box of spaghetti.
I've been using the smart (fibre hidden in the noodle) brand.
(sorry for the blurry picture of the box)
Spray a 9 X 13 pan with pam and lay the al dente noodles in the pan.
Pour the sauce over the noodles.
Bake at 350 degrees for 30 - 45 minutes or until bubbly.
Cut into squares and serve as you would Lasagna.