Ingredients
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6 ounces spaghetti
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3 quarts water
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1 teaspoon salt
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1 tablespoon butter
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2 tablespoons chopped onion
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1 (10.75 ounce) can condensed cream of mushroom soup
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½ cup water
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½ cup shredded Cheddar cheese
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1 cup diced ham
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2 tablespoons chopped fresh parsley
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2 tablespoons chopped pimento peppers
Directions
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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).
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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.
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Stir in cream of mushroom soup, 1/2 cup water, and shredded cheese. Heat mixture until cheese melts, stirring often.
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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)
358 | Calories |
16g | Fat |
39g | Carbs |
15g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 358 | |
% Daily Value * | |
Total Fat 16g | 20% |
Saturated Fat 7g | 35% |
Cholesterol 39mg | 13% |
Sodium 1585mg | 69% |
Total Carbohydrate 39g | 14% |
Dietary Fiber 2g | 6% |
Total Sugars 3g | |
Protein 15g | 30% |
Vitamin C 8mg | 9% |
Calcium 149mg | 11% |
Iron 3mg | 16% |
Potassium 281mg | 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.