8ouncesspaghetticooked according to package directions and drained
14 ounce can mushrooms, drained
110.5 ounce can cream of mushroom soup (do not dilute)
3/4cupevaporated milkcan use regular milk
14 ounce jar pimentos, drained
1cupshredded cheddar cheese
Cook spaghetti, drain and set aside. Melt butter on high in a large skillet, add onion, mushrooms and garlic. Cook until onions are browned. Turn heat to medium and add mushroom soup and milk along with ham, pimentos, salt, pepper and peas.
Fold in cooked spaghetti and add cheddar cheese. Heat until cheese is melted and all ingredients are heated through. Makes about 6 to 8 servings.