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| Ham Tetrazzini Recipes |
- PREP 15 mins
- COOK 15 mins
- READY IN 30 mins
Ingredients
Original recipe makes 4 servings
- 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
- 1/2 cup water
- 1/2 cup shredded Cheddar cheese
- 1 cup diced ham
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped pimento peppers
Directions
- 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.
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