CABBAGE, HAM AND SPAGHETTI CASSEROLE

Name: CABBAGE, HAM AND SPAGHETTI CASSEROLE
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)

CABBAGE, HAM AND SPAGHETTI CASSEROLE was pinched from <a href="http://thesouthernladycooks.com/2013/05/11/cabbage-ham-and-spaghetti-casserole/" target="_blank">thesouthernladycooks.com.</a>

INGREDIENTS

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8 ounces of thin spaghetti, cooked al dente according to package directions and drained

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6 to 7 cups of chopped cabbage, uncooked

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2 cups of cooked, chopped ham

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1 medium onion, coarsely chopped or 1 1/2 to 2 cups (I like to use sweet Vidalia)

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1/2 cup butter or margarine or 8 tablespoons or 1 stick

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1/3 cup all-purpose flour

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1/2 teaspoon black pepper

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1/2 teaspoon salt, optional

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1 cup milk (I used 2%)

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1 (10 3/4 ounce) can cream of mushroom soup, undiluted

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2 cups shredded cheese (I used one cup sharp cheddar and 1 cup Monterey Jack. You can use whatever kind you like)

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1 cup bread crumbs (Optional)

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