Ham Tetrazzini
Elevate your leftover ham with our ham tetrazzini casserole. Creamy, cheesy, and oh-so-satisfying. It’s a meal the whole family will love.
Ham tetrazzini is a comforting twist on the traditional turkey version, offering a perfect way to use leftover ham in a rich, satisfying pasta casserole. The creamy base, savory ham, and earthy mushrooms are balanced by Parmesan and a hint of nutmeg, bringing layers of flavor to each bite.
This recipe comes together in one dish, making it perfect for a cozy family dinner or a simple potluck contribution. The optional peas add color and sweetness, while the Parmesan topping forms a golden, cheesy crust that elevates every forkful.
You’ll love its versatility. Customize the casserole to suit your taste—swap out the peas for broccoli or omit them entirely if you prefer. A layer of Parmesan cheese adds just the right amount of crunch to every forkful.
You can’t go wrong with a ham tetrazzini casserole. It’s simple, satisfying, and packed with flavor!
Is Tetrazzini an Italian Dish?
Tetrazzini is named for an Italian opera singer, Luisa Tetrazzini. Details are sketchy, but most believe the dish was first prepared in a San Francisco restaurant as a tribute to her. It is traditionally made with pasta, a creamy sauce, mushrooms, and a protein—typically turkey, chicken, or seafood.
Why You’ll Love It
Perfect for leftovers. A great way to repurpose holiday or spiral ham into something new and delicious.
Rich and comforting. The creamy Parmesan and sherry sauce makes this dish feel indulgent yet easy.
Customizable. Use different proteins, swap out vegetables, or add a breadcrumb topping to make it your own.
Ingredient Notes
- Ham: Diced cooked ham adds a salty, savory element. Use leftover ham or store-bought cubed ham.
- Spaghetti: Cook it just under al dente so it doesn’t overcook in the oven.
- Mushrooms: White or cremini mushrooms add umami depth—sauté them until browned for best flavor.
- Parmesan cheese: Stirred into the sauce and used on top for flavor and texture.
- Dry sherry (optional): Adds subtle acidity and depth. Can be omitted or replaced with a splash of white wine.
- Peas: Optional but recommended for color and sweetness. Can be swapped with broccoli or carrots.
Steps to Make Ham Tetrazzini
- Cook the spaghetti just shy of al dente and set it aside. Sauté the mushrooms and diced ham in butter until the mushrooms release their moisture and brown.
- Stir in flour and cook briefly to eliminate the raw taste.
- Whisk in the broth, milk, cream, and sherry (if using), then season with pepper, nutmeg, and salt. Let the sauce thicken before folding in the Parmesan and peas.
- Combine the sauce with the spaghetti and transfer everything to a greased casserole dish.
- Sprinkle with more Parmesan and bake until bubbly and golden. Let it rest slightly before serving for best texture.
Recipe Variations
- Protein: Replace the ham with cooked turkey, chicken, or tuna.
- Vegetables: Instead of peas, add lightly steamed broccoli florets or steamed peas and carrots.
- Cheese: Double down on the Parmesan cheese or try mozzarella, fontina, or mild cheddar for the topping.
- Crunchy Breadcrumb Topping: Toss 3/4 cup of panko crumbs with 2 tablespoons melted butter. Mix in the reserved Parmesan and sprinkle over the top before baking.
Serving Suggestions
- Serve with a simple green salad and warm crusty bread.
- Pair with roasted vegetables like Brussels sprouts or carrots.
- Add a drizzle of garlic-infused olive oil or a squeeze of lemon for a fresh contrast.
How to Store and Reheat
Refrigerate: Transfer cooled leftovers to an airtight container and store in the fridge for up to 4 days.
Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
To Reheat: For the oven, cover with foil and bake at 350°F for 20–25 minutes until heated through. Add a splash of broth or water to loosen. For the microwave, reheat in intervals, stirring occasionally, covered with a damp paper towel.
How to Store and Reheat
Ham Tetrazzini
Ingredients
- 8 ounces spaghetti
- 1/3 cup butter
- 6 ounces mushrooms, sliced
- 2 to 3 cups ham, diced, cooked
- 1/3 cup all-purpose flour
- 1 cup chicken stock, low sodium
- 2 tablespoon dry sherry, optional
- 1 1/4 cups milk, heated
- 1/2 cup heavy cream
- 1/2 teaspoon pepper
- 1/8 teaspoon ground nutmeg
- Salt, to taste
- 2/3 cup grated Parmesan cheese, divided
- 1 cup peas, steamed , optional
Instructions
- Heat the oven to 400 F. Butter a 2-quart baking dish.
- Cook the spaghetti in boiling salted water for 1 minute less than the package instructions for al dente. Drain.
- Melt the butter in a large skillet; add the mushrooms and ham and cook until the mushrooms are browned and the liquids have evaporated. Add the flour to the pan and cook, stirring, for 2 to 3 minutes. Add the chicken broth, sherry (if using), milk, cream, pepper, and nutmeg; cook until thickened. Taste and add salt, as needed.
- Add half of the Parmesan cheese and the optional peas if using. Stir the drained spaghetti into the sauce mixture until well blended.
- Transfer the spaghetti mixture to a 2 quart baking dish and sprinkle with the remaining Parmesan cheese.
- Bake for 25 to 30 minutes.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
