• Preheat oven to 400°F.
• Butter a 3 quart casserole dish. Also start a pot of boiling water to cook your spaghetti according to package directions.
• Then using a large skillet so that the mushrooms have plenty of room to brown, cook the mushrooms in 1/1/2 tablespoons of butter tossing them with a wooden spoon until they’re brown (about 5 minutes) and set aside.
  8 ounces of mushrooms

For sauce

• How to make a roux

  In a large, dutch oven, melt 1/4 cup of butter. Stir in the flour, and cook the mixture over low heat, whisking constantly for three minutes. Remove from the heat.
  1/2 cup Bob’s Red Mill gluten free all-purpose flour
• Slowly whisk in the broth until smooth.
  2 cups gluten free chicken broth
• Then whisk in the milk and heat on a medium flame, whisking constantly, simmering for one minute. Then stir in the sherry and simmer for one more minute.
  2 1/2 cups of milk, 2 tablespoons of sherry
• Remove from the heat. Flavor with lemon juice, nutmeg, salt and pepper to taste. Add the cooked spaghetti, ham, cheddar cheese and mushrooms to the sauce and toss.
  12 ounce gluten free Tinkyada spaghetti, 3 cups leftover ham, 3 drops of lemon juice, 3 pinches of nutmeg, 1 teaspoon salt, dash of pepper, 1 1/2 cups cheddar cheese
• Transfer the entire mixture to the buttered casserole.

For topping

• In a separate pan melt 2 tablespoons butter and then mix in 1 cup panko bread crumbs until the butter is thoroughly absorbed. Sprinkle the mixture evenly over the tetrazzini. Dot the top with the a tablespoon of butter, cut into small pieces.
  1 cup gluten-free panko breadcrumbs

Bake

• Bake uncovered on the middle rack of the oven until the sauce is bubbly and the top is golden, about 20 minutes.

  Tip: Place your casserole on a baking sheet so that if it bubbles over, the baking sheet will catch all the drippings. 

  Serve with crusty gluten free garlic bread and enjoy!