This Cabbage, Ham and Spaghetti Casserole makes a lot and is great served with a green vegetable and some cornbread muffins. Men usually like this and it is comfort food at its best. You might think that spaghetti and cabbage sounds strange together but this dish will surprise you.8 ounces of thin spaghetti, cooked al dente according to package directions and drained 6 to 7 cups of chopped cabbage, uncooked 2 cups of cooked, chopped ham 1 medium onion, coarsely chopped or 1 1/2 to 2 cups (I like to use sweet Vidalia) 1/2 cup butter or margarine or 8 tablespoons or 1 stick 1/3 cup all-purpose flour 1/2 teaspoon black pepper 1/2 teaspoon salt, optional 1 cup milk (I used 2%) 1 (10 3/4 ounce) can cream of mushroom soup, undiluted 2 cups shredded cheese (I used one cup sharp cheddar and 1 cup Monterey Jack. You can use whatever kind you like) 1 cup bread crumbs (Optional) Combine butter, flour, pepper, salt, milk and cream of mushroom soup in a saucepan on top of the stove. Bring to a slow boil. Remove and stir in shredded cheese until melted. Spray a 9 x 13 casserole dish. Mix the chopped onion and cabbage together. Layer half the cabbage and onion in the bottom of the dish; add half the cooked spaghetti. Sprinkle on 1 cup of the cooked ham. Pour on half the cheese soup mixture. Make another layer ending with the soup. Cover with foil and bake in preheated 350 degree oven for 60 minutes. Remove foil and sprinkle on bread crumbs and more cheese if desired. Return to oven until cheese melts. ( I just put it under the broiler for a few minutes). Makes 10 to 12 servings. Enjoy! Note: You could make this using about any kind of meat in the casserole. If you like this recipe, you might also like my recipe for Hamburger ‘N Shells Italia Casserole. © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder. Click to follow The Southern Lady Cooks on Facebook.