Spaghetti and Gammon Bake
Spaghetti and Gammon Bake

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, spaghetti and gammon bake. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Directions Cook spaghetti according to package directions; drain and place in a large bowl. Stir in the ham, soup, sour cream, mushrooms, onion, olives if desired, mustard, seasoned salt and Worcestershire sauce. Great recipe for Spaghetti and Gammon Bake.

Spaghetti and Gammon Bake is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Spaghetti and Gammon Bake is something which I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook spaghetti and gammon bake using 13 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Spaghetti and Gammon Bake:
  1. Prepare 1 pack Spaghetti
  2. Make ready Leftover 1.1kg approx Gammon
  3. Take 2 Leaks, sliced thinly
  4. Prepare 100 g approx, Grated chedder cheese
  5. Make ready Drizzle of olive oil
  6. Make ready Bechamel Sauce
  7. Get 1-2 tsp Mustard powder
  8. Get 40 g butter
  9. Make ready 40 g flour
  10. Get 600 ml whole milk
  11. Take Salt to taste
  12. Take Ground black pepper to taste
  13. Prepare 200 g chedder cheese, grated

Spaghetti and Gammon Bake step by step. Heat the olive oil over a low-medium heat, then add the leeks. The pasta should be slightly Al dente still. Cook the spaghetti or linguine in boiling salted water following the package directions.

Instructions to make Spaghetti and Gammon Bake:
  1. Turn the oven on to 180c.
  2. Heat the olive oil over a low-medium heat, then add the leeks. Fry gently on low for around 20-25 minutes until leeks are really soft.
  3. Cook spaghetti in salted water for 12 minutes. The pasta should be slightly Al dente still.
  4. To make the bechamel sauce melt butter and add the flour, whisk until it forms a paste. Add the mustard powder then slowly add the milk and stir continously until the mixture thickens, Season with salt and pepper. Add the chedder cheese and whisk. Set aside.
  5. Cut the gammon into squares.
  6. In a bowl or saucepan mix the pasta, gammon, leeks and bechamel sauce together.
  7. Transfer to an ovenproof baking tray and top with the chedder cheese.
  8. Bake for 20-25 minutes until the cheese is melted and slightly browned.

Combine and Bake – Add the drained pasta to the vegetable and cheese sauce and toss well. Spread the pasta mix into the casserole and top with the extra cheese. Taste and add more salt and pepper, as needed. Stir the sauce into the spaghetti and ham mixture; stir in cheese. Drain spaghetti well, and combine with sauteed ham and garlic in the skillet.

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