Ham Tetrazzini

by Judy Walker

Ready in: 30 mins

INGREDIENTS:

6 oz spaghetti

3 quarts water

1 t. salt

1 T. butter

>2 T. chopped onion (or more)

1 (10.75 oz) can condensed cream of mushroom soup

1/2 cup water

1/2 cup shredded Cheddar cheese

>1 cup diced ham

2 T. chopped fresh parsley

2 T. chopped pimento peppers

optional: sour cream

DIRECTIONS:

1. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or util al dente; drain (or use leftover pasta)

2. While pasta is cooking, melt butter in a saucepan over medium heat. Stir in onion; cook amd stir until the onion has softened and turned translucent, about 5 minutes.

3. Stir in cream of mushroom soup, 1/2 cup water, ad shredded cheese. Heat mixture until cheese melts, stirring often.

4. 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.