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.
Why make this recipe
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.
This is a delicious and filling casserole that is easy to make ahead of time and bake before dinner. Perfect for everyday dinners or for serving to guests.
During the holidays we often make an orange glazed 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.
Key ingredients
- Ham - leftover ham is perfect for this dish. You'll need small cubes of ham
- Pasta - I prefer to use regular spaghetti and not thin or angel hair pasta. Fettuccine pasta may also be used.
- Mushrooms - sliced white or brown crimini mushrooms
- Chicken broth - homemade or store-bought
Step by step directions
- Cook spaghetti
- Saute mushrooms
- Make a roux by mixing flour and butter together and saute in a pan
- Add milk and allow to thicken
- Add chicken stock
- Stir in mushrooms and ham
- Add cooked spaghetti
- Pour into a greased casserole dish and top with parmesan cheese
- Bake until bubbly and golden
- Let rest 10 minutes before serving
Recipe tips
- 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.
Variations
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.
Recipe Faqs
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.
Other delicious recipes to try
- Baked Chicken and Rice Casserole
- Spinach Stuffed Shells
- Penne Pasta Bake
- Chicken Broccoli and Rice Bake
- Chicken Pasta Bake
- Beer Battered Fish
- Clam Chowder
- Ham and Scalloped Potatoes
- Ham Fried Rice
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!
Ham Tetrazzini
Equipment
- 9 x 13" Baking Dish
- Measuring Cups
- Measuring Spoons
Ingredients
- 8 oz spaghetti noodles
- 2 cups ham (cubed)
- 1 cup mushrooms (sliced)
- 6 Tablespoons butter
- ⅓ cup flour
- 1 ½ cups milk
- 1 ½ cups chicken stock
- 1 pinch ground nutmeg
- ¼ teaspoon thyme
- ¼ teaspoon pepper
- salt (to taste)
- 1 Tablespoon sherry wine (optional)
- ½ cup Parmesan (grated)
Instructions
- Cook Spaghetti noodles according to package directions. Drain and set aside.8 oz spaghetti noodles
- Add 2 tablespoons butter to a saute pan. Add mushrooms. Cook until browned. Remove from pan. Do not wipe or rinse pan.6 Tablespoons butter, 1 cup mushrooms
- With same pan add 4 more tablespoons butter. When melted, add flour. Stir over medium low heat for 2-3 minutes.6 Tablespoons butter, ⅓ cup flour
- Slowly add milk while whisking flour mixture. Continue whisking until mixture begins to thicken.1 ½ cups milk
- Add chicken stock and combine.1 ½ cups chicken stock
- Add nutmeg, thyme and pepper. Continue cooking over medium heat until mixture is heated through.1 pinch ground nutmeg, ¼ teaspoon thyme, ¼ teaspoon pepper
- Stir in sherry (if using) and add mushrooms and ham.2 cups ham, 1 Tablespoon sherry wine, 1 cup mushrooms
- Taste mixture. Add salt if needed.salt
- Combine mixture with spaghetti noodles and then place into a lightly greased casserole dish (9x13 inch).
- Top with Parmesan cheese½ cup Parmesan
- Bake in a preheated 400 degree oven for 25-30 minutes until mixture is bubbly and top is golden.
- Remove from oven and let rest for 10 minutes before serving.
Notes
- White wine can be used in place of the sherry wine or it can be omitted altogether.
- To make ahead of time follow directions through placing in casserole dish. Allow to cool, then cover and refrigerate. When ready to bake, remove from the fridge at least 15 minutes prior to baking. Remove cover. Bake as directed adding up to 15 minutes of additional baking time.
- May add frozen green peas or cut steamed asparagus to dish prior to baking, if desired.
- 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.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Dr. Ron says
Great recipe! Very much a comfort food. I followed the recipe, using Herbes de Provence instead of thyme. I used 2% milk since that is what I had. However, I can see using whole milk or cream or half-and-half or a combo. Adding veggies sounds interesting; I may try that in the future.
Kathy says
Thanks so much! I'm glad you adapted to the ingredients you had on hand. Thanks so much for taking the time to leave a comment. I appreciate it! 🙂
Gloria Lafferty says
Can this be frozen? Too much for small family
Kathy says
Yes, you can freeze the leftovers.
Linda says
My family and I don’t like mushrooms, do I have to use them?
Kathy says
Nope! Just leave them out! Enjoy 🙂
Linda says
Delish! I added some peas, lightly blanched broccoli florets, and coarsely shredded carrot. I stirred half the parmesan into the cream sauce and sprinkled the rest on top. Next time I think I’ll decrease the pasta a bit and increase the ham. Thank you for sharing your recipe.
Kathy says
Thank you! So glad you enjoyed it and thanks for sharing your tips! 🙂
Yvonne says
Made tonight with ham leftovers from Christmas. Delicious. I used to make a turkey version back in the 1970’s and had forgotten about this recipe. Thanks for posting this recipe.
Kathy says
Thank you! It's a classic and delicious with ham or turkey!
Kathy says
Delicious! Made it without sherry and it was still flavorful and satisfying on a cold snowy afternoon.
Kathy says
Wonderful! Thanks so much for your comment and I'm glad you enjoyed it! Stay warm!!!
Sharon says
This was a hit not only in my household (hubby can be picky at times), but also when I prepared up to the baking step in foil pans for friends in crisis. It has the comfort meal taste that just feels right.
Kathy says
Hi Sharon,
Thanks so much! And how generous of you to share with friends. There's nothing better than delicious comfort food that makes you feel good!
Kathy 🙂
Tracy Driscoll says
Can this be frozen after assembled?
Kathy says
Hi Tracy,
Yes, you can freeze this casserole. Place everything into the casserole dish and allow it to cool. Cover with plastic wrap and then with foil and then freeze.
Enjoy! 🙂
Tracy says
This is so yummy! I used linguine and followed other suggestions to add peas and top with panko crumbs. I mixed my crumbs with a pinch of thyme and nutmeg. Will definitely be making this again!
Kathy says
Thank you!
Susan says
Loved it only made a 8x8 pan, used almond milk, sour cream and made 1/2 cup of chicken both so it wasn’t so salty! Added water chestnuts for a little crunch and peas! Definitely delicious
Kathy says
Thank you! I appreciate your comment and you sharing your twists on the recipe! 🙂
Robin says
Made the doubled recipe using linguine and it was a hit with my roommate. I added a cup of frozen peas because he loves them and I topped it with the cheese and also used seasoned panko bread crumbs. It came out beautifully and he ate 1/2 the casserole on the first day! Thank you for a spectacular recipe...his Mom used to make Tetrazzini for him and until now I have never gotten the sauce right (sherry and nutmeg are the magic)!!!
Kathy says
Hi Robin,
I agree, the sherry and nutmeg add so much flavor! I love the topping you added! And what a lucky roommate you have!!! 🙂
Kathy
Elizabeth @ Bowl of Delicious says
Love this twist - such a great way to use leftover ham!
Kathy says
Thank you! It really is a delicious dish!
Enjoy 🙂
PATRICIA A MASSIE says
I made this for company last night and it was very good, don't add salt, let each person adjust to their own taste.
Kathy says
This is such a great dish to serve to company! I'm glad everyone loved it. Thanks for the tip about the salt and for your lovely comment! 🙂
Dave says
After reading some other comments about being somewhat bland, I kicked it up a notch or two. Added sautéed celery and onion after cooking the mushrooms. Added some roasted pepper and garlic spice with the nutmeg and thyme. A few dashes of Louisiana Hot Sauce and a very tasty casserole emerged. Cooked this in the BBQ as it was too hot to cook inside!
Kathy says
I'm cooking outside on the grill right now too for the same reason - too hot inside! Glad you made this recipe work for you. 🙂
Christy (The Gourmet Country Girl) says
I love pasta dishes but my husband is not a fan, so I am always looking for pasta recipes that he will like. He loved this one! I made this recipe but divided it into two pans (I froze one for later since it is just the two of us). He only wanted me to dish him up a half portion because he 'doesn't like pasta'). After he finished his half portion, he went back to the pan and dished the rest up for himself and finished the pan! I love this recipe because it is so creamy, but I was really impressed with the flavor profile. Usually I pair thyme with poultry, but it worked so well with the leftover ham in this tetrazzini that I will be saving this recipe as a favorite for future dinners. This is truly one of the BEST pasta dishes I have had in a long time!
Kathy says
Wow!!! Thanks so much for the lovely comment! So fun that you found a dish that your husband loves too. Now he can't say he doesn't like pasta anymore! 😉 It's a good thing you froze half for later, because I think he'll be asking for it again soon!
Kathy 🙂
Brenda P Boyd says
Just an FYI - I think the Steps 2 and 3 are not accurate when you double the recipe and use 16-oz of pasta. 4 T of butter with .67 cup of flour is not enough to thicken 6 cups of liquid. I had to make extra roux separately and I stirred it in and cooked longer to make it thicker. Same for triple recipe too.