- 200 g spaghetti (broken into 2" pieces)
- Meat and seasonings:
- 275 g diced ham (raw, or 1 cup cubed cooked)
- 1/4 t salt
- 1/4 t freshly ground black pepper
- 1/2 t fajita seasoning (or Cajun seasoning or some other spice blend you feel like using)
- 1/2 t gravy spice mix
- 1 t dried mixed herbs
- 1 oz diced pimentos
- The rest:
- 10 oz cream of mushroom soup (one can)
- 1/2 c milk
- 1/4 c finely chopped onion
- 1/2 c shredded sharp cheddar cheese (one with chilis in it if available)
- 1/2 t dried mushrooms (powdered (whizz in food processor or electric spice grinder))
- 1/2 t soy sauce (dark)
- 1/2 t Worcestershire sauce
- chopped parsley (to garnish)
1. Preheat oven to 375F / Gas 5. Grease a 2.5-quart / 2.5L baking dish.
2. Cook spaghetti in boiling salted water until al dente. Drain thoroughly; do not rinse.
3. While the spaghetti cooks, toss ham and spices together. Cook in skillet until done, 3-5 minutes.
4. Combine soup and milk; stir until creamy. Add remaining ingredients except parsley.
5. Combine soup mixture, spaghetti, and ham; toss to coat evenly.
6. Place in baking dish. Bake for 30 minutes until hot and bubbly.
7. Garnish top with coarsely chopped parsley.
SJ Note 14 March 2010: This is very tasty! Be sure to only add a dash of salt, as the ham is often salty, and the cream of mushroom soup will be, too, if you use storebought. This time, we grilled (broiled) the ham first, seasoned with Slap Ya Mama seasoning (which was also salty), and that added a nice kick to the dish.
SJ Note 23 Apr 2012: I remembered this as being kind of bland, so I tossed in a bunch of seasonings this time. Came out really well, with a bit too much spice actually. Will keep experimenting.
SJ Note 23 Jan 2013: I've updated this recipe with a better method and ingredient list, based on experiments. If you only have cooked ham, just toss it with the spices before adding it to the rest of the dish. I think it tasted better starting with the raw gammon and cooking the spices into it, though, so that's preferable.