A simple dish that can be prepared in just 30 minutes is ideal for those hectic “game” days.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 6 ounces spaghetti
- 3 quarts water
- 1 teaspoon salt
- 1 tablespoon butter
- 2 tablespoons chopped onion
- 1 (10.75 ounce) can condensed cream of mushroom soup
- ½ cup water
- ½ cup shredded Cheddar cheese
- 1 cup diced ham
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped pimento peppers
Instructions
- 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).
- 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.
- Stir in cream of mushroom soup, 1/2 cup water, and shredded cheese. Heat mixture until cheese melts, stirring often.
- 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.
- You may substitute 3 cups of leftover cooked pasta for spaghetti.
Nutrition Facts
| Calories | 358 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 2 g |
| Protein | 15 g |
| Saturated Fat | 7 g |
| Sodium | 1585 mg |
| Sugars | 3 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
This is unbelievable. The only difference is I added a small can of mushrooms using the liquid as part of the water for the soup I’ve made it often. The leftovers are just as good as the fresh. Lately I make extra and freeze it in individual servings. Many times all I need is my microwave. YUMMY
It’s a family favorite my house.
Hubby’s night to cook and Easter ham to use up. Easy and delicious. Might add some herbs next time.
Added broccoli, chopped yellow bell pepper, canned mushrooms and half a cup of sour cream, made a double batch and shared with neighbors. A great ” clean out the fridge ” base recipe. Wouldn’t all fit in the pan, so l put everything in a large casserole dish, topped with panko and baked at 375.
Great recipe! I added mushrooms and green peppers with the onion. I also used garlic, basil and thyme to the sauce. Turned out great!
I have made this recipe many times. It is quick and easy. I did however make a few changes. One was that I added a small can of mushrooms. The other was instead of 1/2 cup of water I used 3/4 cup of water.
The whole family loved this quick and easy recipe! I added some frozen peas to make it a one dish complete dinner.
We modified this recipe and it was the bomb: -We used a pint of fresh tuna instead of ham -added 3 oz of cream cheese – added 1/4 c of sour cream Soooo good!!
Made as written, except didn’t have the cream of mushroom on hand, so I used cream of chicken. Turned out delicious, served with some Parmesan cheese on top.
I’m giving this the benefit of the doubt because I like most before me change a lot. I used whole wheat pasta because it’s all I had. My bad. No mushroom soup and I’m allergic to dairy so I sautéed 1.5 c chopped Bella mushrooms with the onion. Added a package of Daiya Alfredo sauce, 1/2 c water and 1/4 c white wine. Used oil preserved dried tomato instead of pimento, and 1/4 broccoli heads chopped as I had no parsley. Topped with a little Parmesan. Other than the WW pasta actually pretty good
We love this recipe! I double it though, skip the peppers and add a little chicken base. It’s a hit with the teenagers.
Delicious! I doubled tge recipe. Also made a roux instead of canned cream of mushroom or chicken soup. My roux was started with sautéed mild red peppers and red onions in EVOO. Then flour and broth. Then mild cheddar cheese. Seasoned with garlic and onion powder, s&p, nutmeg, and ginger. Added ham and noodles. Tastes great!
The only substitutions I made was adding a bag of frozen veggies and omitting pimento since I didn’t have that. I don’t consider adding spices to be a substitution that’s pretty normal on any recipe. Got lots of good reviews from all of my kids and even a friend of a kid who was over. Great way to use up left over Christmas ham. Will definitely make again.
Quick casserole. Made mine with leftover ham from Christmas. Used cream of chicken soup and a small can of mushrooms as I had no cream of mushroom soup. I did add a little garlic fir zip. Otherwise, it was as recipe called for and very good.
Nice way to use up Christmas ham leftovers. Came out REALLY thick so I used some of the pasta water and that helped. Also added about 2TBPS of cream just for fun. Wanted to use frozen peas but didn’t have any so just sprinkled some canned ones on top just before serving. Husband loves it and I thought it was pretty awesome too! Next time will try some capers and mushrooms.
This was very tasty! I like one-pot meals, yes even this recipe. I let the pasta cook while I prepped the other ingredients. Then drained the pasta, reserving some pasta water to use with the soup and cheese – thanks to America’s Test Kitchen for that tip. Cooked everything in the pasta pot and then reintroduced the pasta, tossing thoroughly to get every noodle coated in creamy cheesy goodness. Didn’t have pimentos so I omitted that step. For next time I’ll put them on the grocery list. And there WILL be a next time. Hubby and picky daughter both enjoyed it.
I made this tonight for dinner and it was a big hit with the teenagers and husband. I did add two cloves of minced garlic and a few leaves of chopped basil. I think without these it would have been slightly bland.
This recipe is delicious with the changes other readers said…ie. added 2 garlic, more onions, more ham and used chicken broth instead of water. I broiled it until the cheese was brown. Very very good.
Was easy to make at no time at all. My mother and I loved and will most definitely make it again.
As usual it was delicious
This recipe was delicious! Full of flavor. Took me longer than 30 minutes, but it was well worth it. The recipe didn’t call for seasoning, so I added pepper and garlic powder. I also sautéed some celery and mushrooms. This is a definite keeper! Thank you!