CABBAGE, HAM AND SPAGHETTI CASSEROLE Recipe by The

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Ingredients

8 ounces of thin spaghetti, cooked al dente according to package directions and drained
6 to 7 cups of chopped cabbage, uncooked
2 cups of cooked, chopped ham
1 medium onion, coarsely chopped or 1 1/2 to 2 cups (I like to use sweet Vidalia)
1/2 cup butter or margarine or 8 tablespoons or 1 stick
1/3 cup all-purpose flour
1/2 teaspoon black pepper
1/2 teaspoon salt, optional
1 cup milk (I used 2%)
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
2 cups shredded cheese (I used one cup sharp cheddar and 1 cup Monterey Jack. You can use whatever kind you like)
1 cup bread crumbs (Optional)