Ham Tetrazzini

Ingredients

• 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.