- 1/2 cup sliced green onions
- 1/2 cup sliced celery
- 1 (4 ounce) can mushroom stems and pieces, drained
- 2 tablespoons butter or margarine
- 8 ounces spaghetti, cooked and drained
- 3 cups cubed fully cooked ham
- 2 cups shredded Monterey Jack cheese, divided
- 1 cup sour cream
- 1 cup small curd cottage cheese
- 1 cup frozen cut green beans, thawed
- 1 (2 ounce) jar diced pimientos, drained
- 1/4 teaspoon garlic salt
- 1/8 teaspoon pepper
- In a large saucepan or Dutch oven, saute onions, celery and mushrooms in butter until tender. Add the spaghetti, ham, 1-1/2 cups Monterey Jack cheese, sour cream, cottage cheese, beans, pimientos, garlic salt and pepper; mix well. Transfer to a greased shallow 2-qt. baking dish. Bake, uncovered, at 350 degrees F for 20 minutes; sprinkle with remaining Monterey Jack cheese. Bake 10 minutes longer or until bubbly and the cheese is melted.