Spaghetti Ham Bake

2 packages (7 oz each) thin spaghetti, broken into 2 inch pieces

4 cups cubed fully cooked ham

2 cans (10 3/4 oz) condensed cream of chicken soup, undiluted

2 cups (16 oz) sour cream

1/2 lb sliced fresh mushrooms

1/2 cup chopped onion

1/2 cup sliced ripe olives

1 1/2 teaspoons ground mustard

1 teaspoon seasoned salt

2 teaspoons Worcestershire sauce

Topping:

2 cups bread crumbs

1/4 cup melted butter

2 cups (8 oz) shredded cheddar cheese

** recipe makes 2**

1. Cook spaghetti according to package directions; drain and place in a large bowl. Stir in ham, soup, sour cream, mushrooms, onion, olives, mustard, seasoned salt, and Worcestershire sauce.

2. Transfer to baking dish. In a small bowl, toss bread crumbs and butter; add cheese. Sprinkle over casserole.

3. Bake, uncovered, at 325 degrees for 30 minutes or until heated through.

from "Taste of Home Freezer Pleasers" cookbook