1 (8 oz.) can mushroom stems & pieces
1 sm. onion, diced
1/4 c. melted butter
1/4 c. all-purpose flour
1 tsp. dry mustard
1 1/2 c. milk
1 chicken bouillon cube
1 (7 oz.) pkg. thin spaghetti, broken into 2" pieces & cooked (drain)
2 c. cooked, diced ham
1/4 c. shredded Cheddar cheese

Drain mushrooms, reserving liquid. Add water to liquid to make 1 cup. Set aside. Saute onion in butter until soft. Add flour and mustard. Cook over low heat, stirring constantly until bubbly. Gradually stir in milk, mushroom liquid and bouillon cube. Continue cooking and stirring until sauce thickens. Pour over spaghetti. Stir in mushrooms and ham. Put in 2 quart casserole; sprinkle with cheese. Bake 1 hour at 350 degrees.