(This recipe is from the Quick Cooking 2000 cookbook.)I've made this recipe many times for our family. I've also made it for friends after they've had a baby and have always received compliments on it at those times. It freezes well, too.
1 pkg (16 oz) spaghetti, broken into 2" pieces
2 cans (10 3/4 oz each) condensed cream of mushroom soup, undiluted
1 3/4 c milk
1 Tbsp dried minced onion
2 tsp dried parsley flakes
1 tsp Worcestershire sauce
2 c cubed fully cooked ham (about 1 lb)
2 c (8 oz) shredded cheddar cheese
Cook spaghetti according to pkg directions. Meanwhile, in a lg bowl, combine soup, milk, onion, parsely, and Worcestershire sauce. Drain spaghetti; add to soup mixture with ham. Transfer to a lightly greased 2 1/2 qt baking dish. Sprinkle with cheese. Cover and bake at 375 degrees for 15 min. Uncover and bake 5 min longer or til lightly browned and heated through. Makes 6-8 servings.
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