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.
Gaye says
We liked this version very much! We now have our official ham tetrazzini recipe. I did double it, after reading other comments. Used extra parmesan sprinkled on top. I still put it all in a 9 X 13 casserole; it fit, but it bubbled right up to the top, almost overflowing. But it just made it look even more appealing to eat!
Kathy says
Glad you doubled it and had enough!
Thank you! 🙂
Lisa Pawelski says
Terrific for leftover ham--ours was a HoneyBaked gift. We doubled the recipe, and sure are glad we did--it was glorious! We played a little bit: used bite-sized cassarecce pasta (which have a channel, and are twisted on themselves), pulling them just short of al dente, figuring they'd sop up some liquid during the bake; added a shake or two of cumin into the browning mushrooms for earthiness; the 1 1/2 cup of dairy included 1/4 cup heavy cream; added equal amounts of tarragon and marjoram to the thyme, extra cracked black pepper, extra nutmeg, and a few shakes of granular garlic; omitted the salt; definitely added the sherry; added 3/8" lengths of fresh asparagus (about 2/3 cup for a single recipe, after just a minute or so in the microwave); and used fresh-grated Parmigiano-Reggiano (just before popping into the oven, like Kathy said). Company-level deliciousness. Kathy, I found this recipe because many others asked for a can of creamed soup. So glad you walked us through a more scratch-made approach! Thank you. Super easy and super delicious.
Kathy says
Hi Lisa,
Thank you for your kind comment and your step-by-step additions you made! So glad this was a great hit with your family!
Kathy 🙂
Blondchick says
Awesome 🙂 As my hubby and daughter had SECOND helpings. I "almost" followed the rules of recipe - but did add onion and minced garlic while cooking mushrooms in butter. I made this a ONE PAN event - by making my roux in same pan w/ veggies and then adding my chicken stock, sherry and ham. In addition, I did add some leftover chopped spinach - as I love color. I used thyme (no nutmeg) and added both black and White pepper. NO additional salt is needed IMHO. Left everything heating together after added cooked spaghetti noodles and then added additional parmesan. A ONE dish WONDER 🙂 Thank U so much for the inspiration 🙂
Kathy says
Hi!
Thanks so much! I think adapting recipes to fit your specific needs is a great way to cook! Love how you made this work. Thanks so much for leaving such a great comment!
Have a great week,
Kathy 🙂
SkyDive Girl says
This was delicious. I did add 2 cloves of garlic the last minute of sautéing the mushrooms. As suggested I added frozen peas as well. A final tasting before adding pasta needed a smidge salt and a little extra pepper. I probably could have forgone their salt because I didn’t take into consideration the cheese.
Kristine S says
Used four small cloves of garlic, minced, and sautéed after mushrooms. Used a combination of Parmesan and gruyere for topping.
Next time I will add some Dijon into the sauce to see how that tastes. My friends liked it. I think it will be better with more sauce and the Dijon. Thank you for a great recipe!
Kathy says
A little dijon sounds like a great idea! 🙂
Terri says
Honestly, I was only looking for a recipe for leftover ham, seen this one that I had all the ingredients for and thought I would try it. Delicious! My family loved it. My only regret is that I didn't double the recipe because now I have no leftovers.
Kathy says
Hi Terri,
Thanks for such a great comment! I'm glad your family loved it and now you'll just have to make it again, doubled of course! 🙂
Carol C says
This recipe was so easy to make. I had to use just a touch of cinnamon as I didn't have anymore nutmeg (can't believe I'm out of it).
I couldn't even taste the cinnamon. Anyway, the dish was wonderful. I will make it again and again. Thank you for sharing.
Kathy says
Hi Carol,
You were very clever to find a good substitution. So glad you loved the dish - it's a favorite in our house too!
Kathy
Mary Jo says
What size dish
Kathy says
A 9" x 13" dish works fine.
Lisa P. says
My question, too. Thanks for asking!
Kathy says
Thank you! I have added this detail to the recipe card so others will know what size I've used. 🙂
Debra says
Made tonight using ham leftover from previous night. Easy to follow directions. My family loved it. Unfortunately there isn’t enough remaining for leftovers. Will have make again soon. Easter ham around the corner. Thanks for great recipe!
Kathy says
So glad everyone loved it. It sounds like you'll need to make a double batch next time! 🙂
Robin L says
Made this last night with leftover ham from Christmas. This was delish! Will definitely make again. Thank You!
Kathy says
Thanks, Robin! This is one we make often here and it's a favorite with my family! 🙂
Sheila says
This brought back wonderful memories of my Dad-he always made this dish and this is by far the closest to his recipe..loved it and so simple to follow!
Kathy says
Thanks! Hope you enjoy!
geri says
Making this for dinner tonight. Sounds so good. It's in the oven. Is the cheese just for the top? Before or after baking?
Kathy says
Hi Geri,
I like to add the Parmesan cheese to the top just before placing in the oven. You could add it after baking too, if you prefer.
Hope you love this as much as we do!
Kathy
Candace Brickerson says
Easy and delicious.....had a houseful after Thanksgiving and this was perfect with leftover ham!!!!
Kathy says
There's nothing better than feeding a hungry crew with an easy and delicious dish!
Thank you!
Kathy says
Hi Katy - Glad you loved this! Thanks for leaving a comment!
Cindy says
I followed the recipe exactly including the sherry and added the optional peas. We found it pretty bland and added salt and pepper. Edible but probably won’t make it again.
Kathy says
Hi Cindy,
I'm sorry this recipe didn't meet your flavor needs. Thanks for giving it a try and leaving a review. I appreciate the feedback.
Kathy
Fred G says
Great combo of ingridinets.
Alexandra @ It's Not Complicated Recipes says
What a great idea to use up leftover ham! I still have plenty in the freezer! I will be making this soon 🙂 Sounds so delicious!
Stacey @ The Sugar Coated Cottage says
This is total comfort food! I love the addition of sherry wine or white wine, great compliment. 🙂 Take care.
annie@ciaochowbambina says
Tetrazzini always reminds me of a line from one of my favorite movies...Cousins. I need to make this!! It sounds and looks delicious!!
Dawn - Girl Heart Food says
If this doesn't scream 'comfort food' I don't know what does! This looks unbelievably yummy, Kathy! It wouldn't last long in our home, that's for sure 🙂
Mary Ann | The Beach House Kitchen says
What a great idea Kathy! We would LOVE this! Always looking for new ways to use up the holiday ham!
Kathy says
Finding a variety of recipes to use up leftovers is always a challenge. This is a winner in our house.
David @ Spiced says
I've actually made a turkey tetrazzini after Thanksgiving (a number of years ago), but I've never thought about mixing it up and using ham. This is perfect! Laura and I were just talking this morning about getting a ham this week...mainly for delicious ham sammiches. 🙂 But I might have to steal some of that ham to make this tetrazzini. It looks delicious!!
Kathy says
Thanks, David! Planning for the leftovers is half the fun!