Ingredients
4 ounces uncooked spaghetti, broken into 2-inch pieces1 cup shredded sharp cheddar cheese2/3 cup condensed cream of mushroom soup, undiluted1/2 cup 2% milk1 tablespoon minced fresh parsley2 teaspoons diced pimientos, drained1 teaspoon finely chopped onion1/2 teaspoon Worcestershire sauceDash pepper3/4 cup cubed fully cooked ham
Preparation
Cook spaghetti according to package directions. Meanwhile, in a small bowl, combine the cheese, soup, milk, parsley, pimientos, onion, Worcestershire sauce and pepper.
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.
Bake, uncovered, at 375° for 20-25 minutes or until bubbly.
