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.
Ingredients
- 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
- 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.
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