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