Stir in sherry (if using) and add mushrooms and ham.
2 cups ham, 1 Tablespoon sherry wine, 1 cup mushrooms
Taste mixture. Add salt if needed.
Combine mixture with spaghetti noodles and then place into a lightly greased casserole dish (9x13 inch).
Top with Parmesan cheese
½ cup Parmesan
Bake in a preheated 400 degree oven for 25-30 minutes until mixture is bubbly and top is golden.
Remove from oven and let rest for 10 minutes before serving.
White wine can be used in place of the sherry wine or it can be omitted altogether.
To make ahead of time follow directions through placing in casserole dish. Allow to cool, then cover and refrigerate. When ready to bake, remove from the fridge at least 15 minutes prior to baking. Remove cover. Bake as directed adding up to 15 minutes of additional baking time.
May add frozen green peas or cut steamed asparagus to dish prior to baking, if desired.
Use a hearty spaghetti. I used regular spaghetti noodles, not thin spaghetti or angel hair pasta. You could also use fettuccine noodles.
Don't add salt until after you've added all the other ingredients. Some chicken stocks already have salt and the ham may is salty too. You might not need to add any salt at all.
When sauteing mushrooms, allow the mushrooms to brown. This browning adds extra flavor.
After sauteing the mushrooms, use the same pan for making the roux. Do not wipe pan out before making the roux. Just whisk all those brown bits right into your roux.
Be certain to spray your casserole dish prior to using. You don't want anything to stick.
If your casserole dish is really full, place dish on a baking sheet before putting in the oven. If your casserole oozes over, the baking sheet will catch all the drips making cleanup easier.