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Ham, mushroom and broccoli spaghetti recipe

Ham, mushroom and broccoli spaghetti recipe

  • Recipes
  • Ingredients
  • Pasta
  • Pasta types
  • Spaghetti

This meal is quick and easy to throw together. Enjoy with fresh crusty bread.

34 people made this

IngredientsServes: 4

  • 225g spaghetti
  • 75g butter
  • 3 cloves garlic, chopped
  • 1 onion, chopped
  • 450g fresh mushrooms, sliced
  • 450g frozen chopped broccoli
  • 100g black olives,
  • 12 slices ham, chopped

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Bring a large pot of lightly salted water to the boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain and set aside.
  2. Meanwhile, in a large frying pan over medium heat, melt butter and add garlic, onion, mushrooms, broccoli, olives and ham. Saute mixture until onions are translucent.
  3. In a large bowl toss cooked spaghetti with vegetable mixture.

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Reviews & ratingsAverage global rating:(37)

Reviews in English (29)


This was a nice change of pace from the regular ham and cheese or ham and cream sauce combos. I used turkey ham and whole wheat spaghetti. Something called "Garlic Sphaghetti" definitely needs more garlic than this recipe says - I think I quadrupled it! I also added some fresh ground black pepper and basil. I've cooked with olives before but when I read the ingredients list for this recipe, I wasn't sure about having them here, but after making it I have to say they definitely belong! They add a lot of flavor to the dish. The servings are quite generous so this is a good recipe for a quick dinner on a busy night when you are REALLY hungry!-20 Oct 2003

by CookinBug

I can't believe more people haven't tried this recipe! It was SO good! I steamed some fresh broccoli and used canned mushrooms since that's all I had on hand. I also cut the garlic down to 1 clove, just out of preference. I was out of olives, so I skipped them and sprinkled some parmesan/romano on top. Delicious!!!-02 Jan 2009

by Love2cook

I have made this a few times and really love it. It is so easy to make, throw everything in a pan and sautee. I omit the olives and find it not necessary to toss with olive oil at the end. Wonderful and easy!-25 Feb 2004

Recipe Summary

  • 6 ounces spaghetti
  • 3 quarts water
  • 1 teaspoon salt
  • 1 tablespoon butter
  • 2 tablespoons chopped onion
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • ½ cup water
  • ½ cup shredded Cheddar cheese
  • 1 cup diced ham
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped pimento peppers

Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente drain (or use leftover pasta see Cook's Note).

While pasta is cooking, melt butter in a saucepan over medium heat. Stir in onion cook and stir until the onion has softened and turned translucent, about 5 minutes.

Stir in cream of mushroom soup, 1/2 cup water, and shredded cheese. Heat mixture until cheese melts, stirring often.

Mix in the ham, cooked and drained pasta, chopped pimento, and chopped parsley to saucepan stir to combine. Cook until mixture is heated through, then serve.

Ham and Broccoli Casserole

This Ham and Broccoli Casserole is the best macaroni and cheese pasta bake. The perfect recipe to use up leftover ham and an easy dinner.


  • 1-¼ cup Elbow Macaroni
  • 1 can (10 3/4 Oz. Size) Cream Of Mushroom Soup
  • 1-½ cup Broccoli, Finely Chopped
  • 1 cup Ham, cubed
  • 1 cup Shredded Cheddar Cheese
  • ½ cups Shredded Mozzarella Cheese
  • ½ cups Milk
  • 1 Tablespoon Dried Minced Onion
  • ½ teaspoons Black Pepper
  • Crushed Potato Chips


In a pan of boiling water, cook macaroni until al dente.

Meanwhile, in a large bowl combine soup, broccoli, ham, cheddar cheese, mozzarella cheese, milk, dried minced onion, and black pepper.

Drain macaroni and stir into bowl with other ingredients. Pour mixture into greased 2 1/2 quart baking dish. Sprinkle top with crushed potato chips.

Bake casserole uncovered at 350ºF for 20–30 minutes or until golden brown and bubbling.

Nicola M(1978)

Really yummy and a change from Mac n cheese. 19 month old lo also loved it

Anne marie W(9)

Tagliatelle is a firm favourite in our house. God bless pasta!!


This is probably one of the most lovely tagliatelles I've had! Big thumbs up!!


Used onion instead of leek, bacon instead of ham and used garlic and herb Philly. Quick, easy, filling and tasty.


Love this recipe, very quick & easy to make and tastes divine


Love this dish, very quick & easy to make and tastes yummy


Delicious very impressed with this :) added an onion, used low fat soft cheese and put a tsp mustard in yum yum!


This was scrummy and even my other half liked it, will definately be having again


this was amazing, the whole family loved it

Aimee (2)

I adapted this to make it ok for Slimming world by using low fat soft cheese and everybody loved it. Its definately going on the planner again.


Yummy Scrummy!! I must say in a home where my husband does the cooking I surpassed myself with this. absolutely gorgeous. So easy & fast to make. My little one @ 27 months (like her dad) doesnt normally like cream/white sauce based meals but even she enjoyed it.

Collette P(11)

Made this tonight for myself and dd's aged 6, 4 and 16 months. Used pork instead of ham as had loads leftover from last nights roast. Clean plates from me and eldest and youngest dd had more. Middle dd was slightly fussy saying she didn't like the pasta but she did eat it all in the end. Will definitely be making this again.


Just made this but with chicken instead of ham. My 20 month old daughter loved it and it's a good way to get some diary into her as she barely touches milk! So easy to make and very tasty.


I used chicken stock instead of vegi stock as i had none. This is the nicest recipe i ever tried of net mums its already on my meal planner for next week. Partner and kids loved it and is soooooooooooooooooooooooooo easy to make no fuss or mess at all. great, tasty quick meal. Thanks for posting. xxx


I made this for the family and it was delicious they all loved it will deffo make this again :)

Broccoli and Mushroom Stir Fry

If you are passionate about the #MeatlessMonday initiative, this recipe is right up your alley. It consists of wholesome broccoli and mushrooms stir fried with soya sauce and balsamic vinegar, served on fluffy rice and sprinkled with poppy seeds. Simply put, this meal aims to be healthy, pure and &ndash well, meat free.

If you are, like me, kind of aware of what you put in your body &ndash you will quickly find that the internet are loaded with recipes, blogs and pins about clean eating, whole & raw food recipes and of course meat free, vegan and vegetarian recipe ideas.

Don&rsquot get me wrong, I am constantly aware of eating well, but we still eat meat. We try to eat more white meat than fatty red meat, and we try and buy free range, sustainable options. So, yeah, let&rsquos sustain our planets resources, ok?

Stir fry vegetables are probably the second best (other than grilled / roasted) for me, as I rarely get to actually serve veggies as a meal at our dinner table. Husband issues&hellipYou can literally add any other veggie you want to perk up your stir fry, endless options awaits. Enjoy!

Creamy Ham and Broccoli Shells and Cheese

It has been unusually chilly in Austin lately, but that’s nothing compared to the strong winter storm coming East. So, with my East Coast family and friends in mind, and all of my readers needing some belly-warming goodness, I bring you a pot full of creamy shells and cheese, with chopped ham and broccoli. Comforting, delicious and incredibly easy to make. Basically, a hug in a bowl. And who couldn’t use one of those?!

This has to be one of my favorite fall and winter meals, but it satisfies kids and adults alike year-round. It truly is the perfect meal to come home to after a long day of work or school, or to whip up on a cozy weekend evening in. The ingredients are easy to find anytime of year, in any grocery store, and you can even swap them out for whatever protein or veggie you prefer.

Need some substitution ideas? To swap the ham, I’ve added chopped up chicken, smoked sausage or crumbled cooked ground turkey, beef or sausage to this pasta dish. What can work in place of broccoli? Try chopped bell peppers, carrots, peas, tomatoes, fresh spinach, mushrooms, or zucchini. Really, anything goes. I’m always switching it up, and as long as it’s covered in cheese, it all gets glowing reviews from my picky toddler!

This meal is perfect for feeding a crowd, but also freezes well, too! Simply pour it into an airtight container and store in your freezer for up to 1 month.

You will love how simple and scrumptious this shells and cheese dinner is, and you made it all from scratch! I guarantee your whole family will reach for seconds, and come back to this recipe again and again, like we do. Hope you enjoy!

Crock-Pot Cheesy Potatoes and Ham

I really love making this recipe because I don’t have to deal with any sort of raw meat. Because let’s face it, raw meat is sort of gross. I purchased and used a couple of ham steaks that are easily found at just about any American grocery store. But if you have leftover ham from say Christmas or Easter this recipe would be a perfect way to use some of that ham up.

For the potatoes I use frozen hash brown potatoes, either the diced or shredded kind will work. Frozen potatoes are just super easy and you don’t have to spend any time peeling and cutting up potatoes.

But if you want to use fresh potatoes you of course can do that. Just be sure to rinse your cut or shredded potatoes very well to remove excess starch.

There is plenty of salt from the ham in this recipe that to avoid an overtly salty finished casserole, it is best to use low-sodium cream of mushroom soup in this recipe.

I personally have zero aversions to using cream-of-something type soups when I cook from time to time. However if you would prefer not to use them you can use this fabulous recipe for Cream of “Something” Soup Mix from One Orange Giraffe. I have used this mix for at least 10 years and it works great!

This slow cooker recipe is pretty versatile in that you can use other “cream of” type soups or even add in some vegetables. One example I like is adding frozen broccoli florets and using cream of broccoli soup instead. Super yummy!


This is one of my easiest recipes, which is why I make it so often. The detailed instructions are listed in the recipe card below. Here are the basic steps:

You start by defrosting the broccoli in the microwave.

Then simply mix everything together in a large bowl.

Pour the mixture into a well-greased 9-inch pie plate.

Bake the quiche until puffed and set. This should take about 30 minutes in a 400°F oven.

Ham broccoli pasta casserole is a great way to use leftover ham.

1 1/2 cups cooked, chopped ham

1 1/2 cups dry, uncooked pasta (I used small pasta shells)

1 cup frozen broccoli pieces (no need to thaw or cook)

1/2 cup shredded cheddar cheese

1 (14.5 ounce) can chicken broth

1 (10.5 ounce) can cream of chicken soup, undiluted

4 tablespoons butter or 1/2 stick, melted

1/2 cup chopped, green onion

1/2 teaspoon garlic powder

In a large mixing bowl combine, combine ham, pasta, broccoli pieces and shredded cheese. In another bowl combine the chicken broth, cream of chicken soup, milk, melted butter, green onion, salt, pepper, mustard and garlic powder. Mix with a spoon and pour over ham, broccoli, pasta and cheese. Mix all ingredients and pour into at least a 2 quart baking dish. Bake in preheated 350 degree oven, uncovered for 35 minutes. Remove, stir and add topping below on top of partially cooked casserole.

4 tablespoons or 1/2 cup butter, melted

1 cup crushed Ritz cracker crumbs

1/2 cup shredded cheddar cheese

Mix together well and sprinkle over top of casserole while you have it out of the oven.

Put casserole back in oven and bake, uncovered for another 40 minutes. Remove and let cool for about 15 minutes before serving. Makes about 8 servings. Enjoy!

Aunt Rocky’s Ham and Broccoli Divan (LCHF)

Our family loves ham and broccoli divan, but it needed a low carb makeover. Here it is, and it’s delicious! Suitable for gluten free, Atkins, keto, lchf, low carb, diabetic, low glycemic.


  • 8 ounces, fluid Cooked Ham, Cubed Bite Size
  • 8 ounces, fluid Broccoli, Cooked And Chopped
  • 3 ounces, fluid Crimini Mushrooms, Chopped Or Sliced (See Note 1)
  • 4 Tablespoons Heavy Whipping Cream
  • 2 Tablespoons Unsweetened Almond Milk Or Water
  • 1 Tablespoon Dried Minced Onion
  • 1 teaspoon Christopher Ranch Chopped Garlic (or 1 Raw Clove Minced)
  • 1 teaspoon Worcestershire Sauce
  • 1 teaspoon Yellow Mustard
  • ½ teaspoons Coarse Ground Black Pepper
  • ¼ teaspoons Salt
  • ¼ teaspoons Glucomannan (Konjac Root Powder) For Thickening
  • 1 cup Sharp Cheddar Cheese, Grated And Divided
  • 2 Tablespoons Thai Fried Onion, Crushed (See Note 2)


Preheat oven to 350°F. Spray 8࡮ inch (or 9࡯ inch) baking pan and set aside.

Put cooked chopped ham, broccoli, and mushrooms in a large mixing bowl. (Broccoli should be well drained, if it was boiled or previously frozen.)

In a small bowl, mix the sauce ingredients: cream, almond milk, minced onion, garlic, Worchestershire, mustard, pepper, salt and glucomannan. Pour over the meat and vegetables, stir.

Add 1/2 of the cheese to the meat and vegetables and fold in lightly. Transfer mixture to baking dish and smooth the top. Top with remaining cheese and fried onions.

Bake 30 minutes, or until cheese is beginning to brown. Remove from oven and let stand for about 10 minutes before serving.

For more servings, double recipe and bake in 9吉 inch pan. Leftovers may be frozen.

1. I use sliced baby bella mushrooms, which I keep in the freezer. I chopped them and defrosted in microwave for about 1 minute, then transfer the mushrooms with slotted spoon to the ham and broccoli bowl. I add the resulting mushroom juice to the sauce. You can use fresh mushrooms if you have them, and just add them to the ham and broccoli bowl after chopping.
2. I buy Nang Fah (Tue King) Brand Fried Onions at an Asian Market. They have no breading at all, and give all of the flavor of the traditionally used breaded french fried onions. They are often referred to as Thai Fried Onions. If you can’t find any, omit or top the casserole with some finely sliced and chopped red onion.

Nutritional information (estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer): Each serving: Calories 265, Total Fat 19 g, Saturated Fat 10 g, Sodium 959 mg, Potassium 107 mg, Total Carbohydrate 8 g, Dietary Fiber 2 g, Net carbs 6 g, Sugars 3 g, Protein 17 g. Macros: 65% fat, 26% protein, 9% fat.