Read reviews (5)
Rate recipe
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
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 433 calories, 15 g fat (9 g saturated fat), 57 mg cholesterol, 922 mg sodium, 50 g carbohydrate, 2 g fiber, 22 g protein.
Originally published as Ham-It-Up Spaghetti in Quick Cooking January/February 1999, p21
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Jun. 20, 2009 by eawinters
We've been making this since it came out in Jan/Feb 1999 Quick Cooking. Everyone from kids to adults likes it. We halve the recipe for our family. I, too, save on the fat by using reduced-fat soup and cheese, as well as skim milk -- or sometimes dry skim milk reconstituted with chicken broth. I also find that 3/4 cup cheese sprinkled on the top of our half-recipe is plenty for our family. I usually add some celery seeds and Tabasco sauce to the seasonings.
Reviewed on Jun. 02, 2009 by countess cookie
This yummy dish tastes a bit like chicken spaghetti. I was out of parsley so I substituted chives. I was pleasantly surprised how quick and easy it was to prepare!
Reviewed on Mar. 07, 2009 by 5hungrykids
I thought this dish was just okay, but my kids and my husband raved on and on about it! Surprisingly, my husband said, "this is not one that it would be okay to make again, but this is one you HAVE to make again." I cut down on calories and fat content by using 98% fat free soups and fat-free milk. I do this in about every recipe I can. Thanks for this family pleasing recipe.
Reviewed on Jan. 11, 2009 by tuffykenwell
This has become a regular at our house. I find the recipe as is to be a bit too saucy so I always cut the sauce or double the pasta to make 2 and freeze one.
Reviewed on May. 04, 2008 by Joscy
Making this dish for dinner tonight. Have made it twice already, with delicious results. In place of ham, am trying beef franks this time.
Our 10 most popular recipes for the month delivered right to your inbox!
Invalid e-mail
© Reiman Media Group, LLC., 2013