Post by chief_cook2 on Oct 15, 2005 14:55:54 GMT -6
1 pkg (16 oz) spaghetti, broken into 2-inch pieces
2 cans condensed cream of mushroom soup, undiluted
1-3/4 c. milk
1 Tbs dried minced onion
2 tsp dried parsley flakes
1 tsp Worcestershire sauce
2 c . cubed fully cooked ham
2 c. shredded cheddar cheese
Cook spaghetti according to package directions. Meanwhile, in a
large bowl, combine soup, milk, onion, parsley, and Worcestershire
sauce. Drain spaghetti; add to soup mixture with ham. Transfer to a lightly greased 2-1/2 quart baking dish. Sprinkle with cheese. Cover and bake at 375* for 15 minutes. Uncover and bake 5 minutes longer or until lightly browned and heated through.
2 cans condensed cream of mushroom soup, undiluted
1-3/4 c. milk
1 Tbs dried minced onion
2 tsp dried parsley flakes
1 tsp Worcestershire sauce
2 c . cubed fully cooked ham
2 c. shredded cheddar cheese
Cook spaghetti according to package directions. Meanwhile, in a
large bowl, combine soup, milk, onion, parsley, and Worcestershire
sauce. Drain spaghetti; add to soup mixture with ham. Transfer to a lightly greased 2-1/2 quart baking dish. Sprinkle with cheese. Cover and bake at 375* for 15 minutes. Uncover and bake 5 minutes longer or until lightly browned and heated through.