• ¼ Cup (or less) Salad or Olive Oil
• 2 Tb Onion, chopped
• 1 Tb Green Pepper, chopped
• 1 Clove Garlic
• ¼ Cup Parsley, chopped
• 2 Tsp Italian Herbs (rosemary, basil, marjoram, thyme - equal parts)
• 2 Cups Ham, diced (or lunch meat - Spam)
• Salt to taste - be careful, ham is salty
• ¼ Tsp Black Pepper, ground
• 2 ½ Cup Tomatoes (one number 2 can)
• 1 Cup Mushrooms (one 3 oz can)
• 1 Cup mushroom water from the can above, and water
• ½ Lb Spaghetti, broken into thirds
• ½ Cup Parmesan Cheese, grated

1. Saute lightly in oil - onion, green pepper, garlic, parsley, and herbs
2. Add Ham
3. Saute a few minutes more
4. Add black pepper, tomatoes, mushrooms, and liquid
5. Simmer, covered, for 20 minutes
6. Taste, add salt as desired
7. Cook spaghetti until al dente (or to taste). Drain
8. Combine spaghetti and sauteed meat mix in 2 Quart casserole
   (WMS - I do this in layers if making a double-batch or more.)
9. Sprinkle with cheese.
10. Bake, covered, 40 minutes (or until bubbly) in 350 degree oven.
11. Serves 8

Casserole freezes well before baking.
Make a day ahead and refrigerate until the next day. Baking will take longer.
Casserole can be divided - ½ for freezer, ½ for cooking and eating at once.

Tastes great with Spam (WMS).