Ham-It-Up Spaghetti Recipe
I found this recipe in a church cookbook I bought while touring the New England states. Using common ingredients, it's easy to assemble, especially when you cook the spaghetti while mixing up the remaining ingredients.
I found this recipe in a church cookbook I bought while touring the New England states. Using common ingredients, it's easy to assemble, especially when you cook the spaghetti while mixing up the remaining ingredients.
- 1 teaspoon worcestershire sauce
- 2 cups (8 ounces) shredded cheddar cheese
- 1 tablespoon dried minced onion
- 2 teaspoons dried parsley flakes
- 1 package (16 ounces) spaghetti broken into 2-inch pieces
- 2 cans (10-3/4 ounces each) condensed cream of mushroom s undiluted
- 1-3/4 cups milk
- 2 cups cubed fully cooked ham (about 1 pound)
- Carbohydrate 0.910189517237777 g
- Cholesterol 0 mg
- Fat 0.0161349910198435 g
- Fiber 0.0988813776254279 g
- Protein 0.119463003453163 g
- Saturated Fat 0.00164394605580368 g
- Serving Size 1 1 -8 serving (2g)
- Sodium 10.4838820772083 mg
- Sugar 0.811308139612349 g
- Trans Fat 0.00320829927962361 g
- Calories 4 calories
Step-by-step
- 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-qt. baking dish. Sprinkle with cheese. Cover and bake at 375degrees for 15 minutes. Uncover and bake 5 minutes longer or until lightly browned and heated through.
Baked pasta dishes featuring canned soup bases share a lineage with mid-century American convenience cooking, yet incorporating long strands of spaghetti rather than traditional short macaroni sets this formulation apart. Condensed mushroom soup creates a dense binder that clings to pasta differently than a traditional roux-based Mornay sauce, offering a distinct starch-and-umami profile. Adapting this style requires understanding how substitutions alter the final texture when baked at 375 degrees.
- Replace the condensed cream of mushroom soup with an equal volume of cream of celery or cream of chicken if dietary preferences demand, though the mushroom variant provides specific earthy depth.
- Substitute regular cow's milk with unsweetened almond or oat milk at a 1:1 ratio, but ensure the alternative lacks added flavorings that would skew the savory balance.
- Grate blocks of sharp cheddar by hand rather than utilizing pre-bagged shreds, since cellulose coatings on commercial cheese inhibit proper melting during the final five minutes of uncovered baking.
- Break the spaghetti into two-inch segments prior to boiling to ensure uniform distribution throughout the 2-1/2-quart baking dish alongside the cubed ham.
Adjusting dairy components alters the moisture retention during the fifteen minutes of covered baking. Monitoring the cheese crust until it turns lightly golden brown prevents over-drying the pasta edges.
