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.
This post may contain affiliate links. See our Privacy Policy.
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.
What You’ll Like About This Recipe
- Creamy and comforting. The sauce combines broth, milk, cream, Parmesan, and a touch of nutmeg to create a velvety coating for the pasta. It’s rich without being heavy, making each bite warm and satisfying.
- Great use for leftover ham. This casserole transforms cooked ham into a new, flavorful dish. Whether diced from a holiday ham or purchased pre-cooked, it blends seamlessly into the sauce.
- Easy weeknight baking. Once the sauce and spaghetti are combined, the oven does the rest. The bake time allows flavors to meld and the top to brown beautifully.
- Family-friendly flavor. Mild ham, creamy sauce, and tender noodles create a dish that appeals to kids and adults alike. Optional peas add color and sweetness but can be omitted or swapped.
- Highly adaptable. You can change the pasta shape, modify the vegetables, or adjust the sauce thickness to suit your preferences.
Ingredient Notes
- Spaghetti – Cook it one minute shy of al dente so it finishes perfectly in the oven. Other pasta shapes like linguine, fettuccine, or medium shells also work well.
- Butter – Forms the base of the roux and adds richness to the sauce. Unsalted butter provides the best control over seasoning.
- Mushrooms – Sliced mushrooms add savoriness and depth. Browning them well is key for developing flavor.
- Ham – Use diced cooked ham, leftover or store-bought. Trim excess fat for a lighter sauce.
- Flour – Acts as the thickening agent for the creamy sauce. Cook it for a couple of minutes to remove raw flavor.
- Chicken stock – Low-sodium stock adds savory balance and prevents the dish from becoming overly salty.
- Dry sherry – Optional but recommended; adds a subtle nutty complexity that enhances the sauce.
- Milk and cream – Milk provides body while cream adds silkiness. Warm milk blends more smoothly into the roux.
- Parmesan cheese – Adds saltiness and umami. Use freshly grated for better melting and flavor.
- Peas – Optional but great for color and sweetness. Add thawed peas directly into the sauce or lightly steam before adding.
Steps to Make Ham Tetrazzini
- Prepare the baking dish and heat the oven so the casserole can go in as soon as the sauce is finished. This ensures the pasta doesn’t over-soak.
- Cook the spaghetti just short of al dente. Slight undercooking prevents mushy noodles once baked in sauce.
- Sauté the mushrooms and ham in butter until browned and flavorful. Cooking off excess liquid keeps the sauce thick and prevents watery casserole.
- Stir in the flour to form a roux, cooking it briefly to eliminate raw taste and help thicken the sauce evenly.
- Add broth, sherry, warm milk, cream, pepper, and nutmeg. Stir until smooth and thickened. Taste and adjust seasoning as needed.
- Stir in half of the Parmesan and the peas if using. Combine the sauce and drained spaghetti thoroughly so all noodles are coated.
- Transfer to the baking dish, top with remaining Parmesan, and bake until bubbling and lightly golden.
Pro Tips
- Undercook the pasta slightly so it keeps its texture after baking.
- Brown the mushrooms well for the most depth of flavor. Avoid overcrowding the skillet.
- Warm the milk before adding it to prevent lumps in the sauce.
- Adjust thickness by adding extra milk if the sauce becomes too thick before mixing with pasta.
- Rest briefly before serving so the sauce settles and coats the noodles evenly.
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
- Refrigerate leftovers tightly covered for up to 4 days. The casserole reheats well and maintains its creamy texture if warmed gently.
- Freeze the baked casserole (or unbaked mixture) tightly wrapped for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat in the oven at a moderate temperature until warmed through. Add a splash of milk or cream if the casserole thickens too much after cooling.
Ham Tetrazzini
Recipe Resources
Ingredients
- Butter, for greasing the baking dish
- 1 tablespoon kosher salt for the pasta water, plus more to taste
- 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 broth, low sodium
- 2 tablespoons dry sherry, optional
- 1 1/4 cups milk, heated
- 1/2 cup heavy cream
- 1/2 teaspoon pepper
- 1/8 teaspoon ground nutmeg
- 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.
- Fill a pot with water and add 1 tablespoon of kosher salt; bring to a boil over high heat. Add the spaghetti and cook 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.
