A quick casserole that only takes about 30 minutes to make: perfect for those busy ‘game’ days.
Ingredients
- 6 ounces spaghetti
- 3 quarts water
- 1 teaspoon salt
- 1 tablespoon butter
- 2 tablespoons chopped onion
- 1 (10.75 ounce) can condensed cream of mushroom soup
- ½ cup shredded Cheddar cheese
- 1 cup diced ham
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped pimento peppers
- ½ cup water
Directions
Step 1
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).
Step 2
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.
Step 3
Stir in cream of mushroom soup, 1/2 cup water, and shredded cheese. Heat mixture until cheese melts, stirring often.
Step 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.
Recipe Tip
You may substitute 3 cups of leftover cooked pasta for spaghetti.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 358 | |
% Daily Value * | |
Total Fat16g | 20% |
Saturated Fat7g | 35% |
Cholesterol39mg | 13% |
Sodium1585mg | 69% |
Total Carbohydrate39g | 14% |
Dietary Fiber2g | 6% |
Total Sugars3g | |
Protein15g | |
Vitamin C8mg | 40% |
Calcium149mg | 11% |
Iron3mg | 16% |
Potassium281mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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