INGREDIENTS:  6 ounces spaghetti;  3 quarts water;  1 teaspoon salt;  1 tablespoon butter;  2 tablespoons chopped onion;  one 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.

DIRECTIONS:  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 and then serve.