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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Rich, creamy pasta and cubed ham blend perfectly in this hearty meal for two. It's a great way to use up leftover holiday ham. Ingredients:
4 ounces uncooked spaghetti, broken into 2-inch pieces |
1 cup (4 ounces) shredded sharp cheddar cheese |
2/3 cup condensed cream of mushroom soup, undiluted |
1/2 cup 2% milk |
1 tablespoon minced fresh parsley |
2 teaspoons diced pimientos, drained |
1 teaspoon finely chopped onion |
1/2 teaspoon worcestershire sauce |
dash pepper |
3/4 cup cubed fully cooked ham |
Directions:
1. Cook spaghetti according to package directions. Meanwhile, in a small bowl, combine the cheese, soup, milk, parsley, pimientos, onion, Worcestershire sauce and pepper.
2. Drain spaghetti; add to soup mixture. Spread half into a 1-1/2-qt. baking dish coated with cooking spray. Layer with ham and remaining spaghetti mixture.
3. Bake, uncovered, at 375° for 20-25 minutes or until bubbly. Yield: 2 servings.
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