2 cans (10-3/4 oz. each) condensed cream of mushroom soup, undiluted
1-3/4 c. milk
1 tbs dried minced onion
2 tsp dried parsley flakes
1 tsp Worcestershire sauce
2 c. cubed fully cooked ham (about 1 pound)
2 c. (8 oz) shredded cheddar cheese
Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine 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 375 degrees for 15 minutes. Uncover and bake 5 minutes longer, or until lightly browned and heated through.