A quick casserole that only takes about 30 minutes to make: perfect for those busy 'game' days.
Ingredients
- ounces spaghetti: 6 piece
- quarts water: 3 piece
- salt: 1 tsp
- butter: 1 Tbsp
- onion: 2 Tbsp (chopped)
- condensed cream of mushroom soup: 1 can (10.75 ounce can)
- water: 0.5 cup
- cheddar cheese: 0.5 cup (shredded)
- ham: 1 cup (diced)
- fresh parsley: 2 Tbsp (chopped)
- pimento peppers: 2 Tbsp (chopped)
Metric Conversion
Stages of cooking
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Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain (or use leftover pasta; see Cook's Note).
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While pasta is cooking, melt butter in a saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
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Stir in cream of mushroom soup, 1/2 cup water, and shredded cheese. Heat mixture until cheese melts, stirring often.
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Mix in the ham, cooked and drained pasta, chopped pimento, and chopped parsley to saucepan; stir to combine. Cook until mixture is heated through, then serve.
