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
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 whole 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 shredded cheddar cheese
Reviews
good
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.
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!
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.
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.
Making this dish for dinner tonight. Have made it twice already, with delicious results. In place of ham, am trying beef franks this time.