1/3 c. chopped onion
2 Tbsp. olive oil
2 Tbsp. flour
2 tsp. Italian seasoning
2 tsp. chicken bouillon granules
1/2 tsp. salt
1/8 tsp. pepper
2 c. milk
1/2 lb. thin spaghetti cooked and drained
2 c. cooked ham, cubed
1 pkg. frozen peas or green beans, thawed
grated Parmesan or Romano cheese
Directions:
Reinvent your leftover ham for a spring dinner that doesn't bust your budget.
Yield: 4-6 servings
In a large skillet, heat together olive oil, flour, Italian seasoning, and chicken bouillon granules. Stir until smooth.
Gradually add the milk, stirring constantly, and bring to a boil. Cook and stir for 2 minutes, or until thickened.
Stir in ham, spaghetti, and peas. Continue cooking over low heat until heated through. Be sure to stir occasionally to prevent sticking.
Season with salt and pepper to taste. Sprinkle with parmesan cheese.
Submitted by Gretchen Grant Contributed on: and modified on Friday March 11th, 2011
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