6 ounces spaghetti
3 quarts water
1 teaspoon salt
1 tablespoon butter
2 tablespoons chopped onion
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup water
1/2 cup shredded Cheddar cheese
1 cup diced ham
2 tablespoons chopped fresh parsley
2 tablespoons chopped pimento peppers

6 ounces spaghetti 3 quarts water 1 teaspoon salt 1 tablespoon butter 2 tablespoons chopped onion 1 (10.75 ounce) can condensed cream of mushroom soup 1/2 cup water 1/2 cup shredded Cheddar cheese 1 cup diced ham 2 tablespoons chopped fresh parsley 2 tablespoons chopped pimento peppers

Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain.

While pasta is cooking, melt butter in a saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.

Stir in cream of mushroom soup, 1/2 cup water, and shredded cheese. Heat mixture until cheese melts, stirring often.

Mix in the ham, cooked and drained pasta, chopped pimento, and chopped parsley to saucepan; stir to combine. Cook until mixture is heated through, then serve.