Cheesy Ham Spaghetti

    30 min

    This dish is quick and easy to throw together. It's perfect for those busy weeknights. Spaghetti is tossed with ham and roasted red peppers in a cheese sauce.

    350 people made this

    Serves: 4 

    • 2 tablespoons chopped onion
    • 15g butter
    • 1 (295g) tin condensed cream of mushroom soup
    • 125ml water
    • 60g grated Cheddar cheese
    • 115g diced ham
    • 170g spaghetti
    • 2 tablespoons chopped fresh parsley
    • 2 tablespoons chopped roasted red peppers

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. Meanwhile, in a large saucepan over medium-high heat, saute chopped onion in butter until tender.
    3. Stir in cream of mushroom soup, water and grated cheese. Heat mixture until cheese melts, stirring often.
    4. Add ham, pasta, red pepper and parsley to saucepan; stir.
    5. Stir until heated through, serve hot!

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    Reviews & ratings
    Average global rating:

    Reviews in English (366)


    This is a great [almost one pot] meal! I had to do some substitutions based on what I had on hand, but it's a great base recipe! I saw the recipe lacked any seasoning, so I sauteed two cloves of fresh minced garlic with the onion - and increased the onion to one small onion. I didn't have pimiento, so I also sauteed diced green pepper with the onion until soft. I used Chinese Mie noodles (Ramen), low-sodium Cream of Chicken soup (I think this is much better than Mushroom would be!), milk instead of water (much creamier!), sharp cheddar (a little extra) and added ground white pepper and celery salt. I also let the mix simmer on the lowest heat for nearly an hour waiting on my husband, and as I tasted it every 15 minutes, it got better and better. Leftovers will be great! Everyone in the family loved it! I served it with shredded cheese and a sprinkle of parsely on top.  -  05 Jun 2007  (Review from Allrecipes US | Canada)


    This is an awesome recipe!! I agree ~ it tastes as though you have worked for hours when in reality it is so super easy! The first time I made it exactly as written and received rave reviews from my family. The next time, I played with the recipe just a bit: I didn't have any fresh parsley, so I added in about 1/2 cup frozen broccoli florets (thawed) with the ham and also tossed in a few sliced mushrooms (from a jar); I was a little low on cheddar cheese, too, so I added some Parmesan. It still turned out wonderful. I love recipes that give you some freedom to be flexible (and still taste great!) This one is definitely a family favorite!  -  09 Mar 2005  (Review from Allrecipes US | Canada)


    I was surprised at how good this tasted with my revisions--skip onions; use low fat marg.; use low fat mushroom soup; reduce water to 1/4 c.; add 1/4 c. dry white wine; add 1/4 c. parmesan. Very flavorful my way. I didn't use the parsley or pimento because I didn't have it. You do need those two ingredients for color purposes only. I'll definitely make this again. Even my husband enjoyed it!  -  20 Nov 2002  (Review from Allrecipes US | Canada)