Ham Tetrazzini

Ingredients

6 ounces spaghetti

3 quarts water

1 teaspoon salt

1 tablespoon butter

2 tablespoons chopped onion

1 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 pimiento peppers

First I had to lightly salt the 3 quarts of water and bring that water to a boil in a large pot. Then add the spaghetti and cook 8-10 minutes until cooked or al dente and then drain the spaghetti. While the spaghetti was cooking I had to melt the butter in a saucepan over medium heat. Then Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Then I had to stir in the cream of mushroom soup and the 1/2 cup of water and the shredded cheese. I then had to heat the mixture until the cheese melts while stirring often. Then 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. Overall I liked the taste of this dish, it had a lot of good flavor, the pimientos I think added some salt to the dish which is good.