Ham Tetrazzini

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HAM TETRAZZINI

Submitted by Charlene Dahlgren

2 pound spaghetti, broken into 2-inch pieces

2 cans cream of mushroom soup

2 cup milk

1 Tablespoon onion, chopped

2 cup sharp cheese, shredded

1/2 teaspoon salt

1/4 teaspoon pepper

2 teaspoon Worcestershire sauce

1/4 cup parsley, chopped

1 cup chopped pimento

3 cup baked ham, cubed

tomato wedges

   Cook and drain spaghetti. Combine soup and milk, stirring until smooth. Add remaining ingredients, except ham and tomatoes. Pour soup mixture over spaghetti; toss to coat evenly. Arrange layers of spaghetti and ham in greased 2 1/2 -quart casserole. Bake 30 minutes at 350 F. degrees. Garnish top with tomato wedges.

YIELD: 8 Servings


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