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Ham-It-Up Spaghetti

 Ham-It-Up Spaghetti
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
6-8 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a

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Ham-It-Up Spaghetti (continued)

Wine (continued)
full-bodied white wine such as Chardonnay or Viognier.