CABBAGE, HAM AND SPAGHETTI CASSEROLE Recipe

Ingredients

• 8 ounces of thin spaghetti, cooked al dente according to package directions and drained
• 6 to 7 cups of chopped cabbage, uncooked
• 2 cups of cooked, chopped ham
• 1 medium onion, coarsely chopped or 1 1/2 to 2 cups (I like to use sweet Vidalia)
• 1/2 cup butter or margarine or 8 tablespoons or 1 stick
• 1/3 cup all-purpose flour
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt, optional
• 1 cup milk (I used 2%)
• 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
• 2 cups shredded cheese (I used one cup sharp cheddar and 1 cup Monterey Jack. You can use whatever kind you like)
• 1 cup bread crumbs (Optional)
View Full Recipe at The Southern Lady Cooks