8 oz. spaghetti, cooked (NO SALT ADDED)
1 to 2 tsp. minced garlic (to taste)
1 can cream of mushroom soup
2 c. Cheddar cheese, shredded
1 1/2 tsp. Dijon mustard
Accent to taste (optional)
1 1/2 c. cubed ham (chicken can be used)
1/2 c. bread crumbs
2 tbsp. butter, melted

Blend milk into soup. Heat slowly and add mustard, Accent, garlic and cheese, stirring constantly until cheese is melted. Mix with cooked spaghetti and ham. Spread evenly in a casserole dish. Mix butter and bread crumbs, sprinkle on top. Bake at 375 degrees for about 25 minutes until bubbly.