2 TBS butter
1/2 cup diced celery
1/2 cup diced onion
1/4 cup chopped green or red pepper
1 cup sour cream (or light cream)
1 TBS flour
2 tsp. instant chicken boullion
1 cup water (chicken broth can be used in place of boullion and water)
8 oz. sliced mushrooms (jar of mushrooms is ok)
1-2 cups diced ham
1 8 oz pkg. spaghetti, cooked
1/4 cup Parmesan Cheese (Jack cheese is good for those who don't care for parmesan.)
Salt to taste
Parsley to garnish
Melt butter on high in microwave. Add diced celery, onion, mushrooms and green pepper. Cook 2 minutes, or until onion is transparent. Add cream, bouillion, flour. Gradually stir in 1 cup water. Mix, then microwave on high for 5-6 minutes, or until thick, stir twice during cooking. Toss in ham & spaghetti. Sprinkle with parmesan cheese and garnish with fresh parsley if desired.
Whenever you have leftover ham, chop it up and place in freezer in 1 cup portions. This makes it easy to keep on hand and pull out as needed.