Ingredients:

16 ounces fusilli
4 quarts water
1 teaspoon pepper
1 teaspoon garlic powder
2 tablespoon butter
4 tablespoons chopped onion
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup chicken broth
1 cup shredded Cheddar cheese
2 cups diced ham
1 4oz jar chopped or sliced pimento peppers
2 tablespoons chopped scallions (garnish)

Directions;

1. Bring a large pot of lightly salted water to a boil. Add fusilli and cook for 8 to 10 minutes or until al dente; drain. (You can substitute spaghetti if you prefer)

2. 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.

3. Stir in cream of mushroom soup, chicken broth, and shredded cheese. Heat mixture until cheese melts, stirring often. (* if you would like to make the dish a bit heartier you can add brocolli or cauliflower florets, or a small can of drained peas at this point.)

4. Mix in the ham, chopped pimento (w/oil), and the drained pasta. Stir to combine. Cook until mixture is heated through.

5. Top with scallions, then serve.

Makes 8-10 Servings