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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I found this recipe in a church cookbook I bought while touring the New England states. Using common ingredients, it's easy to assemble, especially when you cook the spaghetti while mixing up the remaining ingredient.Donna Gonda, North Canton, Ohio Ingredients:
1 package (16 ounces) spaghetti, broken into 2-inch pieces |
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted |
1-3/4 cups milk |
1 tablespoon dried minced onion |
2 teaspoons dried parsley flakes |
1 teaspoon worcestershire sauce |
2 cups cubed fully cooked ham (about 1 pound) |
2 cups (8 ounces) shredded cheddar cheese |
Directions:
1. Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine soup, milk, onion, parsley and Worcestershire sauce. Drain spaghetti; add to soup mixture with ham.
2. Transfer to a lightly greased 2-1/2-qt. baking dish. Sprinkle with cheese. Cover and bake at 375° for 15 minutes. Uncover and bake 5 minutes longer or until lightly browned and heated through. Yield: 6-8 servings.
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