Ham Tetrazzini

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Delicious Ham Tetrazzini is a scrumptious twist on a classic. Rich creamy sauce mixed with pasta, ham and mushrooms makes a delicious comfort meal for your family. This casserole dish is a great way to use up leftover ham from the holidays. 

You’ve heard of chicken tetrazzini, right? Well this is ham tetrazzini. I’ve used ham instead of the chicken. This is a perfect dish to use up leftover ham.

Easter is next weekend and we will be eating a huge baked ham. I’m certain there will be leftovers and I’m already planning my week with leftover ham recipes. We will be eating this delicious tetrazzini again! Also on the weekly menu will be baked ham and cheese sandwiches, ham and scalloped potatoes and ham and cheese biscuits.  I wonder if I’m going to need a bigger ham!

It’s okay to actually plan for leftovers especially when it’s this delicious.

Could I add additional vegetables to this dish?

You bet. This tetrazzini would be delicious with peas or asparagus.  For the peas, just add a cup of frozen peas right into the mixture when you add the mushrooms and ham. If adding asparagus, use steamed asparagus and cut into small pieces.  Gently fold the asparagus into the creamy mixture.

How do I make Tetrazzini?

• Cook spaghetti
• Saute mushrooms
• Make a roux
• Add milk and allow to thicken
• Add chicken stock
• Stir in mushrooms and ham
• Add cooked spaghetti
• Pour into a greased casserole dish
• Top with Parmesan cheese
• Bake until bubbly and golden
• Let rest 10 minutes before serving

How do I make a roux?

A roux is a butter and flour mixture that is used to thicken the sauce. To make the roux, melt butter in a pan. Stir in flour. Let mixture cook for 2-3 minutes over low heat. This helps remove any raw flour taste.

Can I make this ham casserole ahead of time?

Yes, this can be made ahead of time. Follow recipe as directed. Add to a casserole dish.  Allow dish to cool and then cover with plastic wrap and refrigerate. Remove from refrigerator at least 15 minutes prior to baking. Remove plastic wrap and bake as directed, increasing baking time by 15 minutes.

 

A few notes:

• Use a hearty spaghetti. I used regular spaghetti noodles, not thin spaghetti or angel hair pasta. You could also use fettuccine noodles.
• Don’t add salt until after you’ve added all the other ingredients. Some chicken stocks already have salt and the ham may is salty too. You might not need to add any salt at all.
• When sauteing mushrooms, allow the mushrooms to brown. This browning adds extra flavor.
• After sauteing the mushrooms, use the same pan for making the roux. Do not wipe pan out before making the roux. Just whisk all those brown bits right into your roux.
• Be certain to spray your casserole dish prior to using. You don’t want anything to stick.
• If your casserole dish is really full, place dish on a baking sheet before putting in the oven. If your casserole oozes over, the baking sheet will catch all the drips making cleanup easier. 

If you haven’t planned your Easter meal yet, check out this Easter Recipe collection. It has everything you need from breakfast to dessert!

More delicious main dish meals

• Spinach Stuffed Shells
• Penne Pasta Bake
• Chicken Broccoli and Rice Bake

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Other delicious recipes to try – 

• Chicken Pasta Bake
• Beer Battered Fish
• Clam Chowder
• Ham and Scalloped Potatoes 

 

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Check out all my Main Dish Recipes!