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Ham Tetrazzini

Ham tetrazzini in the baking dish being served.
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Elevate your leftover ham with our ham tetrazzini casserole. Creamy, cheesy, and oh-so-satisfying. It’s a meal the whole family will love.

Ingredients

Scale
  • 8 ounces spaghetti
  • 1/3 cup butter
  • 6 ounces sliced mushrooms
  • 2 to 3 cups ham (diced, cooked)
  • 1/3 cup all-purpose flour
  • 1 cup low sodium chicken stock
  • 2 tablespoon dry sherry (optional)
  • 1 1/4 cups heated milk
  • 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 steamed peas (optional)

Instructions

  1. Heat the oven to 400 F. Butter a 2-quart baking dish.
    A yellow buttered baking dish (Dansk).
    Credit: Diana Rattray
  2.  Cook the spaghetti in boiling salted water for 1 minute less than the package instructions for al dente. Drain.
    Cooked spaghetti in a strainer.
    Credit: Diana Rattray
  3. 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.
    Creamy sauce with mushrooms and ham for ham tetrazzini.
    Credit: Diana Rattray
  4. Add half of the Parmesan cheese and the optional peas if using. Stir the drained spaghetti into the sauce mixture until well blended.
    The spaghetti is combined with the ham and mushroom sauce mixture to make a ham tetrazzini casserole.
    Credit: Diana Rattray
  5. Transfer the spaghetti mixture to a 2 quart baking dish and sprinkle with the remaining Parmesan cheese.
    Ham tetrazzini topped with Parmesan cheese, ready to be baked.
    Credit: Diana Rattray
  6. Bake for 25 to 30 minutes.
    Freshly baked ham tetrazzini in a Dansk baking dish.
    Credit: Diana Rattray

Equipment

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Find it online: https://classic-recipes.com/ham-tetrazzini/

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