Diane DeFrance of St. Joseph says she likes to make her recipe for Heritage Supper when she is going to entertain her minister or other special guests because she can prepare the dish ahead. She just has to cook it near serving time.
DeFrance says the recipe freezes well and can be reheated in the microwave.
Makes 6-8 servings.
2 tablespoons margarine
2 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/2 pound Velveeta cheese, cubed
1/3 cup green pepper, chopped
1 (3-ounce) can mushrooms, drained
1/4 cup onions, chopped
2 tablespoons pimento, chopped
8 ounces thin spaghetti, cooked and drained
1/2 cup grated Parmesan cheese
1 1/2 cups cooked ham, cut into strips
Heat oven to 350 degrees.
Make a white sauce with the first five ingredients.
Add Velveeta, green pepper, mushrooms, onion and pimento. Stir until Velveeta melts.
Combine spaghetti and 1/4 cup Parmesan cheese.
Layer one-half of the spaghetti, ham and Velveeta sauce in a 12-by-8-inch baking dish. Repeat layers. Top with remaining Parmesan cheese.
Bake at 350 degrees for 25 minutes.
This recipe originally ran in The Herald-Palladium on Nov. 8, 1993.