Tuesday, March 14, 2017

Ham Tetrazzini

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.

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