5 tbsp. butter
1/2 lb. sliced mushrooms
1/4 c. onions, chopped
1/4 c. flour
2 c. chicken broth
1 1/4 c. coffee cream
1 c. grated yellow cheese
2 tsp. salt
1/8 tsp. pepper
1 tsp. lemon juice
1 (8 oz.) Vermicelli
3 c. cooked ham, cubed
1/4 c. grated Parmesan cheese

Melt butter in skillet. Saute mushrooms and onions. Blend in flour until smooth. Add broth and cream stirring until smooth and thick. Add yellow cheese, salt, pepper and lemon juice. Stir until cheese melts, lower heat and simmer uncovered 10 to 15 minutes. Cook Vermicelli, drain and add to sauce with ham. Put in greased 2 quart casserole and sprinkle with Parmesan cheese. This freezes well. Bake at 400 degrees for 20 to 30 minutes. Serves 6.

NOTE: Turkey or chicken may be substituted for ham.