1 (7 oz.) pkg. spaghetti
1/2 lb. fresh mushrooms, sliced
1/4 c. chopped onion
1/4 c. butter, melted
1/4 c. all-purpose flour
2 c. milk
2 c. half and half
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. garlic powder
3/4 c. grated Parmesan cheese, divided
2 c. diced cooked ham
1 (2.2 oz.) can sliced ripe olives, drained

Cook spaghetti according to package directions, omitting salt. Drain well and set aside.

Saute mushrooms and onion in butter in a large skillet until tender. Add flour, stirring until smooth. Cook 1 minute, stirring constantly.

Gradually add milk and half and half, stirring constantly, until mixture is thickened and bubbly. Stir in seasonings and 1/2 cup Parmesan cheese.

Spoon half of spaghetti into a lightly greased 9x13 baking dish. Pour one-third of sauce over spaghetti; sprinkle with half each of ham and olives. Repeat layers, ending with sauce over last layer of olives. Sprinkle the remaining 1/4 cup Parmesan cheese over casserole. Bake at 350 degrees for 25 minutes. Six servings.